Green Lentil and Zucchini Soup

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.

Step: 1

Mix zucchini, onion, and carrots in a bowl. Add enough water to cover and soak for 15 minutes; drain.

Step: 2

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.

Step: 3

Mix water, lentils, and ditalini pasta into zucchini mixture; reduce heat to medium-low and simmer until pasta is tender, 20 to 30 minutes.

Per Serving: 179 calories; protein 7.2g; carbohydrates 28.8g; fat 4.6g; cholesterol 10.3mg; sodium 281.2mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, but it does have a few notable differences. The meat is chopped into few of pieces but of being processing menu all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.