Alison's Lunch

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red lentil soup with yellow squash (or zucchini)

red lentil soup with yellow summer squash (or zucchini)

This is a really fun, really yummy dish with nice Indian flavors, and it’s relatively simple. This recipe is pretty much straight out of Madhur Jaffrey’s World Vegetarian, except I’ve added a lot less oil. Even if I only have enough squash to make a single batch, I always make a double or triple batch and freeze some of it before adding the squash. Then I can add whatever vegetable I like to the soup later, when I thaw it out. Don’t limit yourself to making this dish with squash. I’ve served it with broccoli (a big pile of garlic-roasted broccoli in the center of a dish of this soup is especially lovely, not to mention delicious), and it’s wonderful! You could use any kind of vegetable you like in place of the zucchini; just pre-cook it and add it at the last minute before serving, in the middle of a lake of lentils in a bowl.

You can serve it with rice, but I love it just on its own. If you wanted to get really fancy, you could make a simple Indian raita (yogurt, garlic & salt) to serve with it. But really, it’s good enough to just eat by itself.

2 cups red lentils, washed and drained
½ teaspoon turmeric
sea salt or kosher salt
1-2 tablespoons canola or olive oil
a pinch of cardamom seeds, pounded just to break them up a bit (or use ground cardamom, but don’t add it until you add the onion to the skillet)
1 (3”) cinnamon stick
4 bay leaves
1 ½ teaspoons whole cumin seeds
2 medium onions, finely chopped
4 teaspoons peeled fresh ginger root, minced
6 garlic cloves, minced
3-4 medium yellow summer squash or zucchinis, cut into bite-sized chunks (3/4” squares)
freshly ground black pepper
1/8 teaspoon cayenne (or more, if you like things spicy)
a few squeezes of fresh lime juice (optional)

1. Put the lentils and 4 cups of water in a heavy-bottomed pot and bring to a boil. When it boils, remove the foam that rises to the top. Add the turmeric and stir it in. Cover, leaving the lid slightly ajar, and cook very gently for 20 to 30 minutes until the lentils are tender and have dissolved into a puree. If it’s not soupy enough for your taste, add more water. Add 1 ½ teaspoons of salt and stir to combine.
2. Meanwhile, heat the oil over medium high heat in a nonstick frying pan. When very hot, add the cardamom, cinnamon, bay leaves, and whole cumin seeds. Stir for a few seconds and then add the onion and ½ teaspoon of salt. Stir and fry until the onions are golden brown.
3. Add the ginger and garlic, and stir and fry for another minute. Then add the zucchini, black pepper to taste, and cayenne. Stir for a minute and add 1 cup of water, cover, turn the heat down and cook for 2 minutes, or until the zucchini is beginning to be tender. Add the contents of the frying pan to the lentils. Stir gently to combine and cook on low heat for a minute or two until the zucchini is cooked to your liking.
4. Season with salt to taste. Squeeze lime juice over the top just before serving, if you happen to have a lime on hand, and you remember to do it. I usually forget, but it is a nice touch.