Monday, May 7, 2012

Lentil Soup

With summer approaching I switch to lighter, water-based soups. Lentil zucchini soup is satisfying, colorful and healthy. As a bonus for us, ladies, who are getting ready for the swimsuit season, it is low in calories. It is a perfect lunch or have it for a light dinner in the evening.


½ cup red lentils
1 tsp cooking oil
½ onion, finely chopped
1 zucchini, diced
2-2 ½ cups water
¼ tsp ground turmeric

Heat the oil in a frying pan on a low setting. Place the onion in the pan and cover it. Cook the onion for 6-7 minutes until soft, stirring once. Put the heat setting on medium and add zucchini to the pan. Cook for 3-4 minutes, stirring occasionally.
Wash lentils and place them in a pot. Add turmeric, water and the ingredients from the pan. Bring the liquid to the boil. Reduce the heat setting to low and cover the pot. Let the soup simmer for 15-20 minutes (until the lentils are soft and ready). Pass the soup through a sieve. Reserve approximately a cup of the body of the soup and place the rest in a blender. Blend until smooth. Return the liquid, the mix from the blender and the reserved cup to the pot, season with salt and pepper and mix thoroughly. 
Serve hot with crackers or toasts. 

Makes 3-4 servings 

  • For a richer flavor, use stock as a base for this soup
  • Adding meat is another great way to enrich the dish



  1. cute!!!

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