Provencal Lentil Zucchini Soup Recipe

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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  • 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
  • 1/2 cup grated Gruyère cheese for garnish, optional
  • Extra virgin olive oil for garnish, optional


  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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