Name: Zucchini Lentil Soup Nourishing and Simple Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 cup green or brown lentils, rinsed; 2 medium zucchinis, diced; 1 large carrot, chopped; 1 large onion, chopped; 3 cloves garlic, minced; 4 cups vegetable broth; 1 can (14 oz) diced tomatoes; 1 teaspoon cumin; 1 teaspoon smoked paprika; 0.5 teaspoon turmeric; to taste salt and pepper; 2 tablespoons olive oil; Fresh parsley or cilantro, for garnish

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Introduction

This zucchini lentil soup is a nourishing and simple meal that’s perfect for any season. Packed with wholesome vegetables and warming spices, it offers comfort and nutrition in every bowl.

A close-up of a white bowl filled with vegetable lentil soup, showing a clear broth with visible layers of small brown lentils, chunks of orange carrots, and green zucchini pieces with dark green skin and light green flesh, all mixed with translucent onion bits. The soup is topped with fresh green parsley leaves placed in the center. Steam rises gently from the hot soup, and the bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup green or brown lentils, rinsed
2 medium zucchinis, diced
1 large carrot, chopped
1 large onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 can (14 oz) diced tomatoes
1 teaspoon cumin
1 teaspoon smoked paprika
0.5 teaspoon turmeric
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley or cilantro for garnish

Instructions

Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Step 2: Stir in the minced garlic, cumin, smoked paprika, and turmeric. Cook for 1–2 minutes until fragrant.
Step 3: Add the diced zucchini and chopped carrot to the pot and cook for another 5 minutes until they begin to soften.
Step 4: Pour in the rinsed lentils, diced tomatoes with their juices, and vegetable broth. Stir everything to combine.
Step 5: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, or until the lentils are tender.
Step 6: Season with salt and pepper to taste. For a creamier texture, blend a portion of the soup using an immersion blender, leaving some chunks for texture.
Step 7: Serve hot, garnished with fresh parsley or cilantro for added freshness and color.

Tips & Variations

Try adding a squeeze of lemon juice before serving to brighten the flavors.
Substitute spinach or kale for zucchini to vary the greens.
Use red lentils for a quicker cooking time and softer texture.
Add a pinch of chili flakes for a bit of heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the soup has thickened. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a bowl filled with warm lentil soup, showing a mix of light brown lentils, bright orange carrot chunks, pale yellow zucchini pieces with green skin, and translucent small onion bits in a clear broth. The soup is garnished with fresh, bright green parsley leaves placed on the top, creating a fresh look. Steam rises gently from the soup, giving a sense of warmth. The bowl is white and set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Add them towards the end of cooking just to warm through, since they are already cooked.

Is this soup suitable for a vegan diet?

Absolutely. This soup uses vegetable broth and plant-based ingredients, making it fully vegan.