GREEN LENTIL AND ZUCCHINI SOUP

Green Lentil and Zucchini Soup image

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.

Provided by Eric Poston

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h5m

Yield 12

Number Of Ingredients 11

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Ingredients

4 cups chopped zucchini
1 onion, minced
4 carrots, chopped
¼ cup butter
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 (28 ounce) can no-salt-added tomatoes
2 tablespoons beef bouillon granules
6 cups water
2 cups cooked green lentils
2 cups ditalini pasta, or more to taste

Steps:

Mix zucchini, onion, and carrots in a bowl. Add enough water to cover and soak for 15 minutes; drain.
Heat 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.
Mix water, lentils, and ditalini pasta into zucchini mixture; reduce heat to medium-low and simmer until pasta is tender, 20 to 30 minutes.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 28.8 g, Cholesterol 10.3 mg, Fat 4.6 g, Fiber 5.4 g, Protein 7.2 g, SaturatedFat 2.6 g, Sodium 281.2 mg, Sugar 5.3 g