Wash the red lentils thoroughly under running water.

Cut the zucchini into very small cubes.

Peel the onion and slice it.

Peel and grate both the ginger and the garlic.

Leave 1/3 of the garlic for the dip.

Cook the washed lentils together with the water (in a 1:3 ratio), a little salt, a teaspoon of cumin, and a teaspoon of turmeric in a pot for about 10 minutes over medium heat.

While the lentils are simmering, heat the peanut oil in another pot over medium heat.

Add the finely sliced onion to the pan and sauté until translucent.

Add the grated garlic (4 cloves) and sauté for another minute until fragrant.

Add the diced zucchini to the pan and continue to sauté for 2-3 minutes.

Add the grated ginger and mix well.

Stir in the remaining cumin, coriander powder, and chili powder (or hot paprika powder) and briefly sauté the spices until fragrant. Be careful not to burn them.

Add the cooked lentils and mix everything well.

Let the soup gently simmer for another 10 minutes until the lentils break down and the zucchini is soft. Stir occasionally.

Season the soup with salt and pepper. Add more water if needed, if you prefer a thinner consistency.

Stir the soy yogurt with the black cumin oil and the finely grated last garlic clove in a small bowl.

Serve the hot Red Lentil Soup together with the vegan dip. Naan bread, rice, or chapati go wonderfully with it.

Enjoy this super delicious Red Lentil and Zucchini Soup. A simple dish full of flavor and warmth.

Bon appétit!!!