Ingredients
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1 cup red lentil, and water to cover (will be drained off)
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1 -2 tablespoon olive oil
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1 medium onion, chopped small
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2 garlic cloves, crushed
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1 teaspoon fresh ginger, grated
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1 teaspoon turmeric
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1/2-1 teaspoon ground cumin
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1/8-1/4 teaspoon chili powder
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1/2 cup zucchini, diced small
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5 cups vegetable stock
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salt and pepper, to taste
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1 -2 ounce linguine, broken into 1-inch pieces
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2 -4 tablespoons cilantro, chopped
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cream, sour cream or neufchatel cheese
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1/2 cup carrot, diced small
Instructions
- Wash and pick over lentils. Cover with water and leave to soak for 15 minutes.
- While lentils are soaking, prepare other ingredients for use.
- When everything is ready, drain lentils and set aside.
- Heat oil in a heavy saucepan. Sauté onion, garlic and ginger until onion is translucent.
- Stir in turmeric, cumin and chili powder, and sauté for about 1 minute.
- Add lentils, zucchini, carrot, vegetable stock, salt and pepper (if needed). Bring to a boil, then reduce heat and simmer for 20-30 minutes (until vegetables are almost tender). Spoon off scum as needed.
- Add linguine pieces and simmer another 10-15 minutes (until pasta is al dente). I used only 1 ounce of linguine, but you could use more to add body to the soup.
- To serve, ladle into bowls and garnish with cilantro and a dollop of cream, sour cream or Neufchatel cheese.