A hearty soup that makes a great vegetarian main course.
1 cup lentils, rinsed
1 bay leaf
4 cups water
3 tablespoons olive oil
2 ribs celery, diced
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
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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|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 8g||28%|
|Total Sugars 11g|
|Vitamin C 43mg||215%|
|*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.|