Rating: 4.5 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

I wanted to make something substantial involving lentils... and this was truly delicious and colorful. My steak-and- potatoes-lovin' husband thought it was great, and he didn't even complain that it didn't have actual meat in it. Garnish with grated Romano or Parmesan cheese and serve with a nice crusty homemade bread.

Recipe Summary

cook:
20 mins
additional:
30 mins
total:
1 hr 20 mins
prep:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium heat. Saute carrots, celery, onion, and garlic until onion is translucent, about 5 minutes.

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  • Meanwhile, rinse lentils. Combine water, tomatoes, bouillon, and bay leaf in a large pot on medium heat. Add carrot mixture and lentils. Simmer for about 7 minutes. Add pasta and cook for 3 minutes. Add zucchini and squash; cook until tender but not mushy, about 5 minutes. Add basil, oregano, and pepper.

  • Remove soup from heat and let sit for 30 minutes, covered.

Cook's Note:

I used chicken broth/boullion, but for a vegetarian meal, use vegetable broth.

Nutrition Facts

217 calories; protein 11.8g; carbohydrates 36.8g; fat 3.1g; cholesterol 0.3mg; sodium 894.6mg. Full Nutrition
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