Zucchini & lentil cold soup – Soupe Fraîche courgettes & lentilles

Cold soups are a great way to have a light dinner in summer. Well, the least that we can say is that until now, there is not much of a summer here, but never mind, I am doing some soup experimentations…

This soup can be eaten hot or cold. I had it cold and my hubby preferred to have it warm…

I am sending this soup to Jacqueline of Tinned Tomatoes, for the event:  No croutons required : Zucchini.

Ingredients for 2 bowls:

2 medium-size zucchini

1 tablespoon oil

1 teaspoon ground cumin

3 cloves garlic, crushed

2 tablespoons of coriander leaves (cilantro)

150g  yogurt (soy or cow milk)

1 cup vegetable stock

Salt and pepper

1 cup cooked black lentils (also called: Puy lentils, french green lentils, whole masoor dal)

Method:

Wash and brush the zucchini. Do not peel them, because the lovely green colour would be gone! Cut into medium chunks.

Heat the oil in a pan. Add the cumin and cook for 1-2 minutes.

Add the garlic. Stir and cook for 2 minutes.

Add the zucchini and cook for about 7-8 minutes, until tender, but not too soft. Season with salt and pepper.

Keep aside the zucchini and let cool down.

When the zucchini are cold, keep aside one tablespoon for decoration and put the rest in a blender, with the yogurt and coriander. Blend until very smooth. Add some stock until the desired consistency.

Before serving, add the lentils. (do not put the lentils in the blender).

Decorate with some coriander and some zucchini chunks.

This soup won the No Croutons Required Challenge for June 2010 🙂 Thank you!!

Les soupes froides sont un excellent moyen de faire un repas léger en été. Et même si, le moins que l’on puisse dire est qu’ il n’y a pas encore vraiment eu d’été ici, je fais quand même des expérimentations de soupes …

Cette soupe peut être mangée chaude ou froide. Je l’ai mangée froide et mon mari a préféré la déguster chaude …

J’envoie cette soupe à Jacqueline de Tinned Tomatoes, pour l’événement: No croutons required : Zucchini.

Ingrédients pour 2 bols:

2 courgettes de taille moyenne

1 cuillerée à soupe d’huile

1 cuillère à café de cumin moulu

3 gousses d’ail écrasées

2 cuillères à soupe de feuilles de coriandre

150g de yaourt (soja ou lait de vache)

1 tasse de bouillon de légumes

Sel et poivre

1 tasse de lentilles du Puy cuites

Préparation:

Laver et brosser les courgettes. Ne pas les éplucher, parce que la belle couleur verte disparaîtrait! Couper en morceaux.

Chauffer l’huile dans une poêle. Ajouter le cumin et cuire pendant 1-2 minutes.

Ajouter l’ail. Remuer et faire cuire 2 minutes.

Ajouter les courgettes et laisser cuire environ 7-8 minutes, jusqu’à ce qu’elles soient tendres, mais pas trop molles. Assaisonner avec le sel et le poivre.

Laisser refroidir les courgettes.

Lorsque les courgettes sont froides, en mettre de côté une cuillère à soupe pour la décoration et mettre le reste dans un mixer, avec le yogourt et la coriandre. Mélanger jusqu’à consistance homogène. Ajoutez un peu de bouillon jusqu’à la consistance désirée.

Avant de servir, ajouter les lentilles. (Ne pas mettre les lentilles dans le mixer).

Décorer avec un peu de coriandre et quelques morceaux de courgettes.

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16 thoughts on “Zucchini & lentil cold soup – Soupe Fraîche courgettes & lentilles

  1. This is interesting. I always make lentil soup, but I’ve never thought to have it cold. Hmm, I might have to try this, as it’s sweltering hot down here!

  2. I recently made friends with zuchini but never had any cold salad. so thats gonna be my next experiment in the kitchen. between made cherry tartlets and they cam our delicious. thanks for the idea.

  3. mmm…this looks really good, I will try to make it today or tomorrow in an attempt to eat more lentils 🙂 always a culinary inspiration, Sweet Artichoke!

  4. elle doit être très savoureuse cette soupe
    chez moi aussi le soleil se fait désirer mais ce n’ai pas pour autant qu’on se démotive!!! 😉
    bonne soirée

  5. Glad you found me so I can read your awesome blog. I look forward to following you here. The soup sounds fabulous. Love the flavors…the yogurt, cumin, coriander.

    A lovely creation.

    Be Well…

  6. Looks like a lovely recipe. However, the recipe lists black lentils as an ingredient, and then refers to them as “masoor dal.” Masoor dal is a red lentil, urad dal is a black lentil. Which lentil is correct for the recipe? And if black lentils is correct, are they hulled or not?

    Thank you!

    • Hi Rachel,
      Well, I used”Puy lentils” or French green lentils (“lentilles du Puy” in French). I was told that in India they are called “whole masoor dal” and when they are hulled, they are split into two parts and are called masoor dal. However, while checking pictures on the internet to reply to your question, I have just found out mixed explanations…
      One thing is sure they are not urad dal.
      I hope this helps? (I will update the post and replace “whole masoor dal” by french green lentils…
      Have a nice day!

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