Green Lentil And Zucchini Soup Recipes

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GREEN LENTIL AND VEGETABLE SOUP



Green Lentil and Vegetable Soup image

Make and share this Green Lentil and Vegetable Soup recipe from Food.com.

Provided by PalatablePastime

Categories     Lentil

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 1/2 cups sliced leeks (light green and white parts only, thoroughly rinsed)
3/4 cup diced rutabaga (yellow turnip)
1/2 cup sliced carrot
1/2 cup sliced celery
1 cup diced new red potatoes
1 cup sliced mushrooms
1/2 cup fresh green beans or 1/2 cup frozen cut green beans
1/4 cup chopped green pepper
1/2 cup diced zucchini
5 cups water
1/4 cup chopped parsley
1/2 cup green lentil, rinsed
1 clove garlic, minced
1/2 teaspoon dried basil
1 1/4 teaspoons salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 112.1, Fat 3.7, SaturatedFat 0.5, Sodium 391.2, Carbohydrate 16.1, Fiber 5.5, Sugar 3.1, Protein 4.6

GREEN LENTIL AND ZUCCHINI SOUP



Green Lentil and Zucchini Soup image

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.

Provided by Eric Poston

Categories     Lentil Soup

Time 1h5m

Yield 12

Number Of Ingredients 11

4 cups chopped zucchini
1 onion, minced
4 carrots, chopped
¼ cup butter
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 (28 ounce) can no-salt-added tomatoes
2 tablespoons beef bouillon granules
6 cups water
2 cups cooked green lentils
2 cups ditalini pasta, or more to taste

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.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 28.8 g, Cholesterol 10.3 mg, Fat 4.6 g, Fiber 5.4 g, Protein 7.2 g, SaturatedFat 2.6 g, Sodium 281.2 mg, Sugar 5.3 g

GREEN LENTIL SOUP



Green Lentil Soup image

Make and share this Green Lentil Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lentil

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 slices bacon, chopped
4 garlic cloves, minced
2 stalks celery, chopped
1 onion, chopped
1 carrot, chopped
2 small bay leaves
1 teaspoon dried thyme
2 1/4 cups dry green lentils, rinsed
10 cups chicken stock (approx.)
1 (14 1/2 ounce) can diced tomatoes, with juice
salt
fresh ground black pepper

Steps:

  • In a big soup pot, saute bacon over medium heat until browned and crispy; about 5 minutes.
  • Remove with a slotted spoon to a plate lined with paper towels; set aside.
  • Add in garlic, celery, onion, carrot, bay leaves, and thyme to the pot; saute until vegetables are softened, about 6 minutes.
  • Add in lentils, stock, and tomatoes w/ juice; bring to a boil.
  • Decrease heat and simmer until lentils are tender, about 45 minutes.
  • Thin with a little more stock, if needed, and simmer for 5 minutes, or until hot.
  • Discard bay leaves; season to taste with salt and pepper.
  • Ladle into heated bowls and garnish with reserved bacon.

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