Recipe For Lentil Zucchini Soup
Cook and stir until heated through about 7 minutes.
Recipe for lentil zucchini soup. Stir in garlic bay leaf oregano and basil. Saute the onion until soft. Puree the soup with a stick blender and season with curry powder white pepper and lemon juice.
Add in lentils basil oregano thyme and season with salt and pepper to taste. Stir in zucchini salt and black pepper. Cook until lentils are tender and zucchini is crisp tender about 6 minutes.
Bring to a boil then reduce heat to medium low cover and simmer 35 minutes stirring occasionally. When hot add the oil onion and garlic and cook stirring often for 5 minutes or until onion softens. Cook for 2 minutes.
Reduce heat to medium low and simmer until pasta is tender 20 to 30 minutes. Add in zucchini and kale and simmer 10 minutes longer if using spinach wait to add it until the last 2 minutes. Learn how to cook great green lentil and zucchini soup.
Mix water lentils and ditalini pasta into zucchini mixture. Add the pumpkin and zucchini and saute a few minutes more. Bring to a boil.
Heat a large saucepan over medium heat. Reduce heat to low and cook stirring occasionally for 20 minutes or until the lentils are tender and the soup thickens. Cook for 5 minutes.