Curried Lentil & Zucchini Soup
Now that winter is well on it's way, there's nothing better than making a huge pot of soup, freezing some, and making a heap of easy meals out of it!
Here is one I created after having too many zucchinis growing in my garden. You can add as much curry powder as you like, and if you're not a fan, just stick with the veggie stock, I love to add chilli too.
- 5 zucchini
- 4 long celery stalks
- 1 brown onion
- 1-2 tablespoons curry powder* (depending on your curry preference)
- Salt and freshly ground black pepper to taste
- 4 cups water (and more as needed)
- 1 400g can of lentils
- *Use a pre-blended curry powder, or make your own. I use a combination of equal(ish) parts ground cumin, coriander and garam masala, then 1/2 that amount of turmeric, cardamom and chilli powder. 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 4 cups 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 either with a hand blender or a regular blender, purée the veggies. ( I like to leave them a bit chunky.)
- Place purée back into the pot and add in the lentils. Bring the soup back to a boil, then turn the heat down to low. Cover and let the lentils cook for another 5-8 minutes. And if you think that the soup is too thick, add more water; if it's too thin, cook down for little longer.