serves 4
Red lentils are the quickest-cooking variety of lentils, making them an ideal candidate for a quick soup. Curry powder adds an Indian flavor, making this soup reminiscent of dal, the savory lentil and bean dish of India.
1 tablespoon extra-virgin olive oil
1 bunch scallions, chopped
1 tablespoon curry powder
1 cup red lentils, picked over and rinsed
1 (15-ounce) can petite diced tomatoes,
drained
4 cups vegetable broth (page 15)
Salt and freshly ground black pepper
1 zucchini, halved lengthwise
1 cup water, as needed
Heat the oil in a large saucepan over medium heat. Add the scallions and the curry powder and cook until fragrant, about 30 seconds. Stir in the lentils, tomatoes, and broth, and bring to a boil. Decrease the heat to low, season to taste with salt and pepper, and simmer for 10 minutes. While the lentils are simmering, thinly slice the zucchini and add it to the soup. Add up to 1 cup of water if the soup is too thick. Cook until the lentils are soft, about 10 minutes more.
