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

Rate & Comment


  • 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


  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.

This Recipe Appears In

Nutrition Facts (per serving)
260 Calories
8g Fat
40g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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.)