Split Red Lentil & Zucchini Curry (or Soup)

So, I hate to say it, but with temperatures cooling down and the rain falling non-stop, it's starting to feel like summer is over. The last couple of weeks of rain, I was really in denial, hoping that this was just a blip in the weather map. I was praying that it would soon pass and give way to an extended dry and warm summer season like last year, which lasted into October. Unfortunately, that doesn't seem to be the case this year.

As a result, I found myself whipping up a quick lentil and zucchini curry, still taking advantage of the bountiful squash harvest from my garden of course, but creating some warmer flavors, comforting as we head into (gulp) fall...

This curry is super quick, and can actually be eaten as a curry with bread, over rice or potatoes or alone as a soup. If you prefer your soup to be a little thinner, just add more broth until it's the consistency that you like. Then, snuggle up in a blanket, listen to the thunderstorm, and indulge in the warm flavors of the changing season.

 

Split Red Lentil & Zucchini Curry (or Soup)

Serves 4-6

2 tbsp Vegetable Oil

2 large Onions

4 cloves Garlic, minced

2 tbsp Ginger, minced

3 cups Zucchini, diced

5 tbsp Curry Powder

1 tbsp Cayenne if you like it spicy

1 1/2 cups Dried Split Red Lentils

4 cup Vegetable Broth (add 2 cups more if making soup)

3 cups Water

3 tbsp Tomato Paste

Salt

Heat oil in pot over medium-high heat. Add onion, garlic, ginger and zucchini and cook for 2-3 minutes. Add the spices, lentils, broth and water. Bring to a boil, reduce heat to medium, and simmer uncovered for about 15-20 minutes until lentils are cooked. once cooked, stir in tomato paste, then season to taste with salt and more cayenne if desired.

Serve with naan bread, over rice or potatoes ,or alone as a soup.