Green Lentil and Zucchini Soup Tasty Recipes

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Green Lentil and Zucchini Soup

"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."

Ingredients :

• 4 cups chopped zucchini
• 1 onion, minced
• 4 carrots, chopped
• 1/4 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

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H5M

• 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.

Notes :

• 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.

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