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Bowl of Zucchini Lentil Soup garnished with fresh herbs on a wooden table

Zucchini Lentil Soup

A warm and comforting zucchini lentil soup, perfect for chilly days, packed with nutrients and flavor from fresh herbs.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Healthy, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils, rinsed Make sure to rinse the lentils thoroughly to remove any debris.
  • 2 medium zucchinis, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth Can be substituted with chicken broth for richer taste.
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • for garnish Fresh herbs (e.g., parsley, basil) Add just before serving.

Method
 

Preparation and Cooking
  1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until softened.
  2. Add the diced zucchini and cook for a few more minutes.
  3. Stir in the lentils, vegetable broth, thyme, oregano, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until lentils are tender.
  5. Adjust seasonings if necessary and blend slightly with an immersion blender for a creamier texture if desired.
  6. Serve hot, garnished with fresh herbs.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in containers for up to 3 months. It tastes even better the next day as flavors meld together. You can also add other vegetables like carrots or spinach for an extra nutritional boost.