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.

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Ingredients

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

Directions

Instructions Checklist
  • Mix zucchini, onion, and carrots in a bowl. Add enough water to cover and soak for 15 minutes; drain.

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  • 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.

Tips

Use freshly cooked lentils rather than canned.

Tips

For vegans, substitute sunflower oil for butter.

Tips

Substitute 2 beef bouillon cubes for the 2 tablespoons granules if desired.

Tips

If done in a slow cooker, add 30 minutes to simmer time before adding lentils and pasta.

Nutrition Facts

179.2 calories; 7.2 g protein; 28.8 g carbohydrates; 10.3 mg cholesterol; 281.2 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2019
It was great. I used one bag of frozen zucchini Read More

Most helpful critical review

Rating: 3 stars
09/27/2019
I made this recipe to a tee & found it to be quite bland. After adding some much needed salt & then throwing in some frozen meatballs I had in the freezer, I found this recipe to be very good. So, have saved the recipe & will make it again with needed alterations for my taste. Read More
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/08/2016
I was looking for a recipe to use up some zucchini as well as some other items I had in my refrigerator and this one fit the bill. Its a very basic recipe and easy to adapt. I added quite a bit of other items and cooked everything until it was soft then I used my blender to cream it. It was a huge hit. Everyone loved it. Read More
Rating: 3 stars
09/27/2019
I made this recipe to a tee & found it to be quite bland. After adding some much needed salt & then throwing in some frozen meatballs I had in the freezer, I found this recipe to be very good. So, have saved the recipe & will make it again with needed alterations for my taste. Read More
Rating: 5 stars
03/24/2019
It was great. I used one bag of frozen zucchini Read More
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Rating: 5 stars
09/12/2018
I used elbow macaroni because I had it on hand. The soup came out more like a stew which was absolutely fine with me. It was thick and very flavorful. This was the best dish that I have made in quite some time! It is a new family favorite! Read More