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Green Lentil and Zucchini Soup

Rated as 4 out of 5 Stars

"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

1 h 5 m servings 179 cals
Original recipe yields 12 servings

Directions

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  1. Mix zucchini, onion, and carrots in a bowl. Add enough water to cover and soak for 15 minutes; drain.
  2. 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.
  3. Mix 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.

Nutrition Facts


Per Serving: 179 calories; 4.6 g fat; 28.8 g carbohydrates; 7.2 g protein; 10 mg cholesterol; 281 mg sodium. Full nutrition

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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 ...