Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

15 mins
35 mins
15 mins
1 hr 5 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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.

Nutrition Facts

179 calories; protein 7.2g; carbohydrates 28.8g; fat 4.6g; cholesterol 10.3mg; sodium 281.2mg. Full Nutrition