Bangladeshi Spiced Lentil Soup

Ingredients

In this adaptation, the original Libyan Sharba Libiya is transformed into a Bangladeshi Spiced Lentil Soup by incorporating traditional Bangladeshi spices and flavors. The original dish typically includes ingredients like lamb, tomatoes, and pasta, while the Bangladeshi version focuses on lentils as the main ingredient, enhanced with a blend of spices such as cumin, coriander, turmeric, and chili powder. This adaptation brings a unique twist to the dish, infusing it with the vibrant and aromatic flavors of Bangladeshi cuisine. We alse have the original recipe for Sharba Libiya, so you can check it out.

• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the lentils thoroughly and set aside.
2. 2.
   Heat the vegetable oil in a large pot over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until they turn golden brown.
4. 4.
   Add the cumin powder, coriander powder, turmeric powder, and chili powder to the pot. Stir well to combine the spices with the onions and garlic.
5. 5.
   Add the rinsed lentils to the pot and stir to coat them with the spices.
6. 6.
   Pour in the vegetable broth and bring the mixture to a boil.
7. 7.
   Reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the lentils are tender and cooked through.
8. 8.
   Stir in the lemon juice and season with salt to taste.
9. 9.
   Remove the pot from heat and let the soup cool slightly.
10. 10.
    Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
11. 11.
    Return the soup to the pot and reheat if necessary.
12. 12.
    Serve the Bangladeshi Spiced Lentil Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any dirt or debris.
• Cumin powder — Toasting the cumin seeds before grinding them into powder will enhance their flavor.
• Coriander powder — Use freshly ground coriander seeds for the best flavor.
• Turmeric powder — Be careful while handling turmeric powder as it can stain surfaces and clothes easily.
• Chili powder — Adjust the amount of chili powder according to your spice preference.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or cashew cream to the soup.
• Serve the soup with a side of warm naan bread or steamed rice for a complete meal.
• Customize the spice level by adjusting the amount of chili powder or adding fresh green chilies.
• Garnish the soup with a drizzle of olive oil or a dollop of yogurt for added richness.
• Make a larger batch of the soup and freeze it in individual portions for quick and convenient meals.

Serving advice

Serve the Bangladeshi Spiced Lentil Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh cilantro for a burst of freshness. Accompany the soup with warm naan bread or steamed rice for a satisfying and wholesome meal.

Presentation advice

Present the Bangladeshi Spiced Lentil Soup in a rustic-style bowl, allowing the vibrant orange color of the soup to shine through. Place a sprig of fresh cilantro on top as a garnish. Serve the soup alongside a basket of warm naan bread or a bowl of steamed rice for an inviting presentation.