03 May 2017

Spring Soups: Zucchini & Green Lentils

Zucchini & Green Lentil Soup leftovers
Steam fresh spinach with extra water
in 2 quart sauce pan
Drain spinach (out of water) leaving in a few leaves, and serving the rest
Save the water and add another cup
Add to spinach water:
Third cup of green lentils plus a bit more
One small Zucchini sliced*
Diced onion or dry onion flakes
1 Chicken bouillon cube (optional)
Garlic powder
Simmer for a half hour or until the lentils are done
Add other spices to taste like Rosemary, tarragon,
parsley
Makes almost a quart of soup, depending on how amount of water. Its also an easy base soup for tossing in leftover chicken, ham or feta cheese.

The soup is good cold.
Next time I'll add another zucchini.*
Adding other vegetables I pass on because I want an easy soup that travels well, as in added to the picnic basket. Think about that...sitting on a picnic cloth on a green lawn somewhere, sunny day, slight breeze, birds flying about chirping, and there you are having cold soup you also had indoors on a cold and rainy spring day. Enjoy that contrast.

4 comments:

  1. I really don't like to cook, but this recipe sounds great, as i love lentils. I will give it to my husband, the real cook in the family.

    ReplyDelete
    Replies
    1. Hi Jeri,
      The recipe is easy, can be made with other leftover water from cooking vegetables. Have a great weekend!

      Delete
  2. I love lentils and zuke-so this will be tried here, for sure. Thank you!!

    ReplyDelete
    Replies
    1. Hi Debra,
      Zuke, love that.
      I'm now wondering how mashed up soup used to make zucchini bread will be for a less sweet zucchini bread.
      Have a great weekend!

      Delete

Polite comments are welcome and appreciated