Provencal Lentil Zucchini Soup Recipe

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Carrie Vasios

A hearty soup that makes a great vegetarian main course.

Recipe Facts

Active: 25 mins
Total: 70 mins
Serves: 4 to 6 servings

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Ingredients

  • 1 cup lentils, rinsed

  • 1 bay leaf

  • 4 cups water

  • 3 tablespoons olive oil

  • 2 ribs celery, diced

  • 2 carrots

  • 2 onions, chopped

  • 3 cloves garlic, ground to a paste in a mortar and pestle

  • 2 zucchini, quartered and chopped

  • 28 ounces plum tomatoes

  • 5 cups vegetable broth

  • 1/2 cup chopped parsley

  • Salt and pepper to taste

  • 1/2 cup grated Gruyère cheese for garnish, optional

  • Extra-virgin olive oil for garnish, optional

Directions

  1. Place 1 garlic clove, lentils, bay leaf, and water in a medium pot. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Drain lentils and set aside.

  2. In a large pot, heat olive oil over medium high heat. Add celery, carrots, and onion and cook, stirring occasionally, for 8 minutes. Add mashed garlic, zucchini, tomatoes, and lentils. Cook for 5 minutes.

  3. Add vegetable broth and parsley. Simmer soup until lentils are tender, about 30 minutes. Season with salt and pepper.

  4. Garnish eat bowl of soup with a drizzle of olive oil and a sprinkling of grated Gruyère cheese.

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Nutrition Facts (per serving)
260 Calories
8g Fat
40g Carbs
11g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 260
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 469mg 20%
Total Carbohydrate 40g 14%
Dietary Fiber 8g 28%
Total Sugars 11g
Protein 11g
Vitamin C 43mg 215%
Calcium 92mg 7%
Iron 4mg 20%
Potassium 1042mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)