Tomato & Zucchini Lentil Soup

Here is yet another way to get some use out of all that zucchini. I'm guessing you also have a load of tomatoes at your house by now, too. This recipe will take care of some of those as well.

Boil 4-6 cups of salted water in a pan. Throw in four or five handfuls of lentils. Remove the pan from the heat and let set.

Heat some olive oil in a pan on medium heat. Chop some garlic and onion and throw into the oil. Make sure that the oil isn't so hot that the garlic browns. Saute these while you cut up about three tomatoes. Toss these into the pan. Turn up the heat slightly. Add a tablespoon or more of basil, along with a little bit of thyme.

Chop up some more tomatoes, about three or four more. Throw those into the pan with the other tomatoes. Chop up a small zucchini, about 1-1/2 inch in diameter, into one inch chunks. Sprinkle in some salt and oregano. Pour the lentils in, water and all. Leave this to cook on it's own.


Take the lentil pan and boil 6-8 cups of salted, oiled water. Throw in the pasta of your choice. I chose egg noodles, about 4-5 handfuls. Stir them to make sure they don't stick to each other.

Once the noodles are just about fully cooked, remove from heat and drain. Add these to the tomato mix. The noodles will tend to soak up a lot of the water that is in the soup, so if you want a more liquid soup, you might have to add water.


I served this with garlic bread. You can top the soup with parmesan, if you like. If you don't like lentils, you can always add another kind of legume or just leave them out all together.