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Green Lentil and Zucchini Soup Recipe

Recipe by: Smokin Poston

"I love lentils and always am looking for new ways to have them. With a garden full of zucchinis, this recipe was a no-brainer; one of our favorite staples. It is even good served cold on hot days."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook35 m
Ready In1 h 5 m

1Mix zucchini, onion, and carrots in a bowl. Add enough water to cover and soak for 15 minutes; drain.
2Heat butter in a large stockpot over high heat; cook and stir zucchini, onion, carrots, garlic powder, and Italian seasoning until onion is transparent, about 7 minutes. Add tomatoes and beef bouillon to zucchini mixture; cook and stir until heated through, about 7 minutes.
3Mix water, lentils, and ditalini pasta into zucchini mixture; reduce heat to medium-low and simmer until pasta is tender, 20 to 30 minutes.

Footnotes

Cook's Note:
Elbow pasta can be substituted for the ditalini. The larger the pasta you use the longer it needs to simmer.
Use freshly cooked lentils rather than canned.
For vegans, substitute sunflower oil for butter.
Substitute 2 beef bouillon cubes for the 2 tablespoons granules if desired.
If done in a slow cooker, add 30 minutes to simmer time before adding lentils and pasta.

Ingredients