Green Lentil And Zucchini Soup Recipes

EASY MEDITERRANEAN GREEN LENTIL SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Saute onion until golden brown.
• Add in minced garlic, carrots and bell pepper. Stir and cook for one minute.
• Add in potatoes and lentils. Stir and cook for two minutes.
• Add in tomato paste, turmeric, paprika and cumin.
• Pour vegetable stock into the pot and stir. Bring the soup to boil and cover. Let it simmer for about thirty to forty minutes until lentils are completely cooked.
• Add in salt and baby spinach and cook until they're wilted.
• Pour the soup into bowl and top with parsley.
• Top with chopped parsley. Serve with lemon juice and toasted bread.

GREEN LENTIL AND ZUCCHINI SOUP

Steps:

• 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.

GREEN LENTIL AND VEGETABLE SOUP

Steps:

• Heat oil in a 4-quart pan; saute leek, mushrooms and bell pepper until soft.
• Add water and bring to a boil.
• Add lentils and basil and return to a boil.
• Reduce heat, and simmer, covered, for 30 minutes.
• Add rutabaga, carrot, celery, then return to a boil and simmer, covered, for 20 minutes.
• Add potato and simmer, covered, for another 10 minutes.
• Add green beans, zucchini, parsley, garlic, salt, and pepper.
• Return to a boil and simmer 5 minutes longer or until vegetables are tender.
• Serve.

LENTILS WITH ZUCCHINI

Steps:

• Place lentils, water & turmeric in a pot over medium heat & bring to a boil. Continue cooking, removing the froth from the top from time to time.
• In a separate pot, heat half the ghee. Saute onion & garlic till golden. Stir in ginger, chili & zucchini. Mix thoroughly & continue to cook for 5 minutes.
• Transfer the lentils to the zucchini mixture. Stir in salt & garam masala. Half cover the pot, lower the heat & cook for 15 minutes.
• In the remaining ghee, toss in the cumin seeds & heat till they sizle & change colour.
• Serve lentils hot with the ghee/cumin seeds.

GREEN LENTIL AND ZUCCHINI SOUP

Steps:

• 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.