The courgettes (zucchinis) just keep coming in as it’s the season, so I’m still trying to find different (and delicious) ways to prepare this versatile vegetable. I think because I’m pregnant and I don’t have the digestive system that I used to (as in – it takes me about 3-4 hours to digest a meal) I find that making myself easy-to-digest-and-assimilate dishes that are high in nutrients and delicious is a definite priority. Soup, even in the summer time, can be a life saver, particularly because it’s just so quick and easy.
I use red lentils in this to add a healthy protein source, and also because red lentils (corail lentils here in France) cook up so quickly – usually in less than 15 minutes, which is a huge bonus as there’s no soaking beforehand. Just pop them into the hot soup et voila! It adds such a nice chunky texture to the soup as well.
RECIPE COURGETTE RED LENTIL SOUP
1 large courgette cut into chunks (or 2 medium sized courgettes)
2 small onions, diced
3-4 small potatoes, diced
1 tablespoon coconut oil
3/4 cup of red lentils
Vegetable or chicken stock
1 bay leaf
salt and pepper to season (optional)
In a large pot, melt the coconut oil and sautee the onions until they are no longer completely opaque.
Add the courgette chunks and the potatoes and sautee those in with the onions for a few minutes.
Add water to just cover the vegetables.
Add stock – I usually only use about 1/2 a boullion cube of the chicken stock, or about a heaping teaspoon of the Marigold vegetable stock
1 bay leaf
Bring the pot to a boil and then lower to a simmer and coer for about 35 minutes, until the vegetables are cooked through. Cool the soup down, remove the bay leaf and use a hand blender to blend the vegetables – I prefer to keep the veggies a bit chunky so I don’t puree it completely.
Add the red lentils and bring back up to a simmer for about 15 minutes, until the red lentils are cooked through.
Ladle into bowls and serve