Fall is just around the corner, and you can already feel the air getting a bit cooler. I was craving something warm but not too heavy and this soup hit the spot perfectly. It’s simple to make and a yummy recipe that the whole family enjoys. I love the taste of the cumin and the little hints of ginger.
I like topping my bowl with a splash of fresh lime juice and fresh coriander.
3 tbsp Olive Oil
1 medium Onion, chopped
2 Carrots, chopped
1 large Zucchini, chopped
2 cloves Garlic, minced
1 inch Ginger, grated
2 tbsp Cumin
1 ½ cups Red Lentils, (soaked in water, discard water and rinse before adding to soup.Around 10 mins)
6 cups Chicken/Veggie stock
Heat a large saucepan on medium high heat, add in olive oil, onions and carrots. Cook onions and carrots for 3-4 minutes until they begin to soften. Add in minced garlic and ginger, stir well. Add in chopped zucchini and cumin, mix till well combined, cook for 4-5 minutes. Once the veggies are softened, add in salt, pepper and stock. Allow soup to come to a boil, add in rinsed lentils and mix well. Let soup come back to a boil and then bring down to a simmer and cover for 20-25 minutes. Taste soup and adjust salt and pepper to taste.
Serve soup with lemon wedges and fresh cilantro.