Lentil, leek and zucchini soup

Author: Les Cultures de chez nous
Soupe de lentilles, poireau et courgette
Preparation 25
Baking 25
Portions 4 to 6
Freezing No


  • 2 garlic cloves
  • 1 small leek, trimmed and washed
  • 1 small zucchini
  • 2 tomatoes
  • 15 ml (1 tablespoon) of fresh ginger, grated
  • 15 ml (1 tablespoon) of honey
  • 5 ml (1 teaspoon) of ground cumin
  • 2.5 ml (1/2 teaspoon) of ground cinnamon
  • 2.5 ml (1/2 teaspoon) of ground turmeric
  • 180 ml (3/4 cup) of red lentils, rinsed
  • 1 L (4 cups) of homemade or store-bought vegetable broth
  • 250 ml (1 cup) of coconut milk
  • Cilantro, to taste
  • Roasted pumpkin seeds
  • Vegetable oil, in sufficient quantity
  • Salt and pepper, to taste
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Mince the garlic. Cut the leek in quarters lengthwise and dice it. Dice the zucchini and tomatoes. Reserve.
  • In a pot, sauté the garlic, leek, and zucchini in vegetable oil over medium heat for 3 to 4 minutes. Add the tomatoes, ginger, honey, cumin, cinnamon, and turmeric and continue cooking for 1 to 2 minutes.
  • Add the lentils, broth, and coconut milk.
  • Simmer for 20 minutes.
  • Adjust seasoning if needed.
  • Add roasted pumpkin seeds and cilantro leaves to taste for garnishing.

Chef's notes

There is nothing like garlic to enhance a dish! Not to mention that one clove of garlic alone contains 1 to 3% of the daily requirement of vitamins C and B6!