Leeks Vegetarian

Lentil, leek and zucchini soup

Name: Lentil, leek and zucchini soup
Prep time: 50 min
Cook time: 25 min
Yield: 4 to 6
Cuisine: Plats principaux
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

Rate this recipe

Author: Crazy Leeks

Keep screen on

Preparation 25

Baking 25

Portions 4 to 6

Freezing Yes

Budget

Ingredients Preparation

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!