red lentil soup recipe

Our YMCA Lifestyle Coach, Jessica Haims shares her flavorsome Red Lentil Soup-Like dish! She says, "if you love this recipe, you should double or triple the ingredients", it will last a week in the refrigerator and six months in the freezer. 


  • 1 medium onion, finely chopped
  • 2 tablespoons olive oil or vegetable oil of choice
  • 1 tablespoon finely chopped peeled fresh ginger 
  • 2 garlic cloves, finely chopped 
  • 1 teaspoon ground cumin 
  • 1 teaspoon turmeric 
  • Salt to taste
  • 2 cups low sodium vegetable broth or water 
  • 1 1/2 cups dried red lentils (10 oz) 
  • 1 (13- to 14-oz) can unsweetened lite coconut milk 
  • 1 lb zucchini (2 medium), cut into 1/4-inch dice


  • Cook onion in oil in a medium heat, stirring occasionally, until edges are golden, about 4 minutes. 
  • Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, and salt, and cook, stirring, 1 minute. 
  • Stir in broth or water, lentils, and lite coconut milk, and simmer covered for about 5 minutes.
  • Next, stir in zucchini and simmer, covered, until lentils and zucchini are tender. (About 15 - 25 min) 
  • Enjoy and add any toppings you like! Shredded chicken breast can pump up the protein, and I like to add balsamic with a tablespoon of feta cheese!

Authored by: Kaniece Tell