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Author Notes: So many good things in one dish, and oh-so-simple to make. If you're a curry fan, a soup person, or a lentil lover (or all of the above), then this sure is the soup for you. —Colleen Stem
Food52 Review: Very good, quick, and super easy. The curry flavor is subtle and works perfectly with the lentils. This is a soup whose flavor develops the longer it sits, and it was even better after about an hour on the stove. Plan on getting an extra zucchini to account for the sliced zucchini you add at the end (I think the soup needs it)—and you could add some other vegetables to make it feel even heartier. I would add cauliflower and possibly summer squash along with the zucchini. Also, it's important to season after the lentils are cooked, as the water subdues some flavors. I will definitely make it again! —figgypudding
Serves: about 4
tablespoons curry powder* (depending on your curry preference)
Salt and freshly ground black pepper to taste
cups water (and more as needed)
cup uncooked red lentils
- *Use a pre-blended curry powder, or make your own. I use a combination of equal(ish) parts cumin, cardamom, coriander, turmeric, cayenne, and ground mustard. And I tend to go heavy on the cumin and turmeric… But do whatever you like.
- Chop up the veggies and toss into a big pot with the curry powder, a good pinch of salt and pepper, and about a cup of water. Stick on a burner over medium heat and cover. Cook for about 8 minutes, making sure that the water never fully evaporates (just add more if needed) and conitunue to cook the veggies until they are all soft and tender.
- Remove from heat and completely submerge the veggies with water (if they aren't already submerged). Now, either with a hand blender or a regular blender, purée the veggies until smooth.
- Place purée back into the pot and add in the red lentils and another 2 cups of water. Bring the soup back to a boil, then turn the heat down to low. Cover and let the lentils cook through completely. The soup is done when the lentils are cooked through and you are ready to eat. And if you think that the soup is too thick, add more water; if it's too thin, cook down for little longer.
- Scoop soup into bowls or cups, add a few thinly sliced pieces of zucchini on top with lots of freshly ground pepper (if you want), and enjoy with a smile and maybe a spoon.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash