Provencal Lentil Zucchini Soup Recipe

Name: Provencal Lentil Zucchini Soup Recipe
Total time: 70 min
Yield: 6
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; 1/2 cup grated Gruyère cheese for garnish, optional; Extra virgin olive oil for garnish, optional

A hearty soup that makes a great vegetarian main course.

Serious Entertaining: Three Staple Soups For Your Next Dinner Party

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

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.
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.
Add vegetable broth and parsley. Simmer soup until lentils are tender, about 30 minutes. Season with salt and pepper.
Garnish eat bowl of soup with a drizzle of olive oil and a sprinkling of grated Gruyère cheese.

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Serious Entertaining: Three Staple Soups For Your Next Dinner Party

This Recipe Appears In

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