Lentil soup with carrots and zucchini, a warm legume dish that I really like a lot. It is a simple and genuine dish, very pleasant, especially in winter. I prepared my soup without sautéing, putting the vegetables in the pot along with the lentils, following my mom’s and grandma’s recipe. Extra virgin olive oil is also added raw only at the end of cooking, just before serving.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Lentil Soup with Carrots and Zucchini
- 14 oz dried lentils
- 1 cup tomato pulp
- 2 carrots
- 2 zucchini
- 1 onion
- 1 stalk celery
- 1 leaf bay
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Preparation LENTIL SOUP WITH CARROTS AND ZUCCHINI
Clean and rinse the vegetables, then coarsely chop the onion and celery and dice the carrots and zucchini.
Wash the lentils, drain them and place them in a pot; cover with water so that the water level is about 1 inch above the lentils. Add the vegetables, tomato pulp, and bay leaf.
Place a lid on (I leave a vent), bring to a boil over medium-high heat, then lower the heat and cook for about 45 minutes. Stir occasionally and add a ladle of boiling water as needed.
When the lentils are cooked, remove the bay leaf, add salt, stir, and remove from heat.
Season with a generous drizzle of raw extra virgin olive oil and a few pinches of pepper.
Serve your lentil soup with carrots and zucchini hot.
Notes
If you have leftover soup, you can use it to dress pasta: cook the pasta (such as ditalini or similar), drain it halfway through cooking, pour it into a pot with the boiling soup, and finish cooking.
If you liked this recipe, you might also be interested in Bread Soup with Lentils or Rice with Lentils or Fava Beans with Pumpkin and Speck.
