Lentil Coconut Soup with Zucchini
Serves 4
Ingredients:
- 1 tablespoon coconut oil (or vegetable oil)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon curry powder (adjust to taste)
- 1 cup dried lentils (red or green), rinsed and drained
- 1 can (14 oz / 400 ml) coconut milk
- 4 cups vegetable broth or water
- 2 medium zucchinis, diced
- 1 cup chopped spinach (or kale, optional)
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Optional:
- chili flakes or fresh chili for heat
Instructions:
Sauté Aromatics:
Heat Oil: In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for about 4-5 minutes until softened.
Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add Spices: 3. Incorporate Spices: Add the ground cumin and curry powder, stirring for about 1 minute to toast the spices and enhance their flavors.
Add Lentils and Liquids: 4. Add Lentils: Stir in the rinsed lentils, followed by the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
Cook the Soup:
Simmer: Cover and simmer for about 20-25 minutes, or until the lentils are tender. Stir occasionally and add more broth or water if needed to reach your desired consistency.
Add Zucchini: 6. Add Zucchini and Spinach: Once the lentils are cooked, stir in the diced zucchini and chopped spinach. Cook for an additional 5-7 minutes until the zucchini is tender and the spinach is wilted.
Finish the Soup: 7. Season and Adjust: Season the soup with salt, pepper, and lime juice to taste. Adjust the spices if needed.
Serve: 8. Ladle into Bowls: Serve the soup hot, garnished with fresh cilantro and lime wedges if desired. 9. Add Heat (Optional): For extra spice, sprinkle with chili flakes or add sliced fresh chili.
Suggestions:
This soup pairs well with crusty bread or over cooked rice for a more filling meal.
You can add other vegetables like carrots or bell peppers for additional flavor and nutrition.
Leftovers can be stored in the refrigerator for up to 4 days; reheat gently on the stovetop.
Enjoy this nourishing and creamy Lentil Coconut Soup with Zucchini—a comforting dish that’s perfect for any time of year!