Recipe: Sambar

This is a great way to use up extra zucchini (and who doesn’t have extra zucchini?). It’s especially good the next day and a batch can be doubled or tripled easily — this soup is also well-suited to making in a slow cooker.

Turnip, squash, green beans or parsnips also work well in this, however I'm primarily excited about it as a way to use up zucchini!

• 1 cup red lentils

• 3 cups water

• 1 Tbsp tamarind pulp

• 1 large onion, chopped fine

• 2 cups zucchini, chopped

• 1 cup carrot, chopped

• 2 Tbsp ghee or oil

• 1 Tbsp ground coriander

• 2 tsp ground cumin

• 1/2 tsp ground black pepper

• 1/2 tsp ground turmeric

• 1 1/2 tsp salt

• 1 tsp garam masala

• 1/2 tsp black mustard seed

Rinse lentils. Place in saucepan with 2 cups of water and simmer until soft. Heat remaining cup of water and soak tamarind pulp for 10 min. Remove pulp, reserving the soaking water, and squeeze out remaining liquid. Add to simmering soup, along with the reserved liquid.

Chop onion, zucchini and carrot -- add to soup.

Heat 1 Tbsp oil in small frying pan and fry coriander, cumin, black pepper and turmeric for a couple minutes. Add to soup.

Continue to simmer soup until vegetables are tender and lentils have thickened. Add salt and garam masala and simmer 5 min more.