Provencal Lentil Zucchini Soup
- 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
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaf (1)
- Carrots (2)
- Celery, ribs (2)
- Garlic (3 cloves)
- Lentils (1 cup)
- Onions (2)
- Parsley (1/2 cup)
- Plum tomatoes (28 ounces)
- Zucchini (2)
- Canned Goods
Vegetable broth (5 cups)
- Cooking & Baking
- Olive oil (3 tablespoons)
- Olive oil, Extra virgin (1)
- Drinks
- Water (4 cups)
- Dairy
- Gruyere cheese, grated (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
47.9Rating
1-100
1-100
7Tweets
6Facebook
Shares
Shares
9StumbleUpon
Views
Views
197PinterestPins
Recipe Stats
Published February 16, 2012 (1 year ago).
68 people saved this recipe.
