Curry Coconut Soup with Lentils and Zucchini

Ingredients

• 250 g red lentils
• 1 onion
• 1 Garlic clove
• 4 tbsp olive oil
• 2 tbsp Curry Powder
• 700 g vegetable broth
• 200 ml coconut milk
• 1 Zucchini
• Salt
• red pepper flakes
• Lemon juice
• curry powder (for sprinkling)

Instructions

1. 1.

   Wash and drain the lentils. Peel and finely chop the onion and garlic. Sauté in 2 tablespoons of hot oil until translucent. Sprinkle with curry powder, stir briefly, then add the lentils and pour in the broth and coconut milk (leaving about 4 tablespoons). Simmer for about 25 minutes, stirring occasionally; add more broth if needed.

2. 2.

   While the soup cooks, wash, peel, and dice the zucchini. In the remaining hot oil, sauté the zucchini for 2‑3 minutes. Season the soup with salt, chili flakes, and lemon juice, then ladle onto plates. Top with the cooked zucchini, sprinkle with extra chili and curry powder, and drizzle with the leftover coconut milk. Serve immediately.