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Lemon lentil zucchini soup with whole brown lentils, zucchini slices and diced carrot in a light broth.
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Small Batch Lemon Lentil Zucchini Soup Without Tomatoes

Cooked brown or green lentils, small carrot dice, zucchini half-moons, and thyme make two light, brothy bowls. Add zucchini after the carrot is nearly tender and finish with lemon off the heat.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 light lunch portions
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 small yellow onion Finely diced.
  • 1 medium carrot Cut into 1/4-inch dice.
  • 1 clove garlic Minced.
  • 1/2 teaspoon dried thyme
  • 2 cups reduced-sodium vegetable broth Made without tomatoes; plus 2–4 tablespoons more if needed.
  • 1 15-ounce can brown or green lentils Drained and rinsed; use all the drained contents of one can.
  • 1 small zucchini Trimmed and cut into 1/2-inch half-moons.
  • 1 tablespoon fresh lemon juice Plus more in 1-teaspoon additions to taste.
  • 1 tablespoon fresh parsley Chopped; optional.
  • freshly ground black pepper To taste.
  • fine salt To taste.

Equipment

  • 1 2- to 3-quart saucepan
  • 1 Knife and cutting board
  • 1 Colander
  • Measuring cups and spoons
  • 1 stirring spoon

Method
 

  1. Prepare everything before heating the pan. Wash the vegetables. Finely dice the onion, cut the carrot into 1/4-inch dice, mince the garlic, and cut the trimmed zucchini into 1/2-inch half-moons. Quarter unusually wide zucchini pieces. Drain and rinse the canned lentils. Measure the broth and lemon juice so they are ready when needed.
  2. Soften the onion and carrot, about 6–8 minutes. Heat the olive oil in the saucepan over medium heat. Add the onion, carrot and a small pinch of salt. Cook, stirring regularly, until the onion looks translucent and the carrot begins to soften at its edges. Lower the heat if the onion starts to darken quickly.
  3. Add garlic and thyme, about 30 seconds. Stir just until fragrant, then pour in the broth. Scrape up any light golden bits from the bottom of the pan. Garlic should not turn dark brown before the liquid goes in.
  4. Simmer the lentils and check the carrot. Add the lentils. Bring to a gentle simmer, which may take about 3–5 minutes, then lower the heat to maintain small bubbles and cook for 5 minutes. Test a carrot piece: a fork should enter it with only slight resistance. If it still has a hard, raw center, give it a few more minutes before adding the zucchini.
  5. Add zucchini, about 4–6 minutes. Stir in the zucchini and simmer uncovered. Start checking at 4 minutes; the center should yield to a fork while the skin and edges remain intact. Keep the bubbling gentle during this initial cooking so the vegetables and lentils do not break apart. If the liquid has reduced too much, add a little of the extra broth.
  6. Finish with lemon off the heat. Take the saucepan off the burner. Stir in 1 tablespoon lemon juice and the optional parsley. Taste a spoonful containing both broth and lentils, then add black pepper and salt as needed. Add more lemon only 1 teaspoon at a time. Stir before dividing between two bowls.

Notes

Timing: About 10 minutes preparation and 20–30 minutes cooking, or 30–40 minutes total. The card uses the upper estimate. Allow longer if the carrot needs more simmering before the zucchini goes in.
Lentils: The 15-ounce can weight includes liquid. Use its drained contents, not 15 ounces of drained lentils. Dry lentils require separate preparation and are not a direct swap. Whole brown or green lentils keep a more distinct texture than split red lentils.
Cuts and texture: Wash the vegetables. Cut the carrot smaller than the zucchini. Leave the zucchini skin on and quarter unusually wide half-moons so they fit on a spoon. The carrot should be almost tender before zucchini is added. For a fuller broth, mash 2–3 tablespoons of lentils against the saucepan and stir them back in.
Seasoning: Add salt and lemon separately in small amounts, tasting between additions. The broth should remain spoonable around whole lentils and tender vegetables. Keep rice or pasta separate until serving so it does not absorb the broth.
Storage: Refrigerate in shallow containers within 2 hours, or within 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. Freeze for 2–3 months for best quality, leaving expansion room; zucchini may soften after freezing. Add a little broth or water when reheating, stir, bring the soup to a boil, and check that leftovers reach 165°F (74°C).