A comforting and nutritious soup perfect for any season.
Rinse the lentils under cold water and soak them in a bowl of water for 15 minutes.
Soaking the lentils helps them cook faster and more evenly.
Chop the onion, garlic, ginger, zucchini, and carrots into small pieces.
Uniformly sized pieces ensure even cooking.
Heat the olive oil in a large saucepan over medium heat. Sauté the onion, garlic, and ginger until fragrant.
Stir constantly to prevent burning.
Add the turmeric, cumin, and chili powder to the saucepan and cook for another minute to toast the spices.
Toasting spices enhances their flavor.
Drain the lentils and add them to the saucepan along with the zucchini, carrots, and enough water to cover everything. Bring to a boil, then reduce to a simmer.
Skim off any foam that forms on the surface.
Add the pasta to the soup and cook until it is al dente.
Stir occasionally to prevent the pasta from sticking.
Serve the soup hot, garnished with fresh cilantro.
Add a squeeze of lemon juice for a fresh touch.
