Lentil, leek and zucchini soup
25
25
4 to 6
Yes
Ingredients
- 2 garlic cloves
- 1 small leek, trimmed and washed
- 1 small zucchini
- 2 tomatoes
- 15 ml (1 tablespoon) of fresh ginger, grated
- 15 ml (1 tablespoon) of honey
- 5 ml (1 teaspoon) of ground cumin
- 2.5 ml (1/2 teaspoon) of ground cinnamon
- 2.5 ml (1/2 teaspoon) of ground turmeric
- 180 ml (3/4 cup) of red lentils, rinsed
- 1 L (4 cups) of homemade or store-bought vegetable broth
- 250 ml (1 cup) of coconut milk
- Cilantro, to taste
- Roasted pumpkin seeds
- Vegetable oil, in sufficient quantity
- Salt and pepper, to taste
Preparation
Side-by-side mode
- Mince the garlic. Cut the leek in quarters lengthwise and dice it. Dice the zucchini and tomatoes. Reserve.
- In a pot, sauté the garlic, leek, and zucchini in vegetable oil over medium heat for 3 to 4 minutes. Add the tomatoes, ginger, honey, cumin, cinnamon, and turmeric and continue cooking for 1 to 2 minutes.
- Add the lentils, broth, and coconut milk.
- Simmer for 20 minutes.
- Adjust seasoning if needed.
- Add roasted pumpkin seeds and cilantro leaves to taste for garnishing.
Chef’s note
There is nothing like garlic to enhance a dish! Not to mention that one clove of garlic alone contains 1 to 3% of the daily requirement of vitamins C and B6!
Did you know that...
Each package of 250 g of sliced leeks contains 4 cups of sliced leeks, washed and ready to cook.
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