Zucchini Lentil Soup



  • 3 oz brown lentil
  • 1 medium zucchini (about 1 1/2 cups)
  • 1 small onion
  • 1 teaspoon cooking oil
  • 1 /34 cups vegetable stock
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon cumin powder
  • 1 1/2 cups baby spinach
  • 1/4 cup whole milk


  • Wash and place brown lentil in a bowl and cover with cold water and soak overnight or for 6-8 hours.
  • Cook lentil until three-quarter done
  • Cut zucchini into about 1 inch cubes.
  • Slice onion thinly
  • Add oil to a saucepan and add onion and sautĂ© until translucent
  • Add zucchini and fry for a couple of minutes (about 2-3)
  • Add partially cooked lentil, vegetable stock, salt, tumeric and cover and simmer for about 15-20 minutes.
  • Add milk, cumin powder, and spinach and cook for another one to two minutes
  • Season with salt.
  • Yields: 2 bowls

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