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Provencal Lentil Zucchini Soup

Provencal Lentil Zucchini Soup
Provencal Lentil Zucchini Soup is a gluten free main course. This recipe serves 4. One portion of this dish contains roughly 22g of protein, 31g of fat, and a total of 565 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. If you have water, vegetable broth, extra virgin olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

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.
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Whole Garlic ClovesWhole Garlic Cloves
Bay LeavesBay Leaves
LentilsLentils
WaterWater
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2
Drain lentils and set aside.
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LentilsLentils
3
In a large pot, heat olive oil over medium high heat.
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Olive OilOlive Oil
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4
Add celery, carrots, and onion and cook, stirring occasionally, for 8 minutes.
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CarrotCarrot
CeleryCelery
OnionOnion
5
Add mashed garlic, zucchini, tomatoes, and lentils. Cook for 5 minutes.
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TomatoTomato
ZucchiniZucchini
LentilsLentils
GarlicGarlic
6
Add vegetable broth and parsley. Simmer soup until lentils are tender, about 30 minutes. Season with salt and pepper.
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Salt And PepperSalt And Pepper
Vegetable BrothVegetable Broth
LentilsLentils
ParsleyParsley
SoupSoup
7
Garnish eat bowl of soup with a drizzle of olive oil and a sprinkling of grated Gruyère cheese.
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Olive OilOlive Oil
GruyereGruyere
CheeseCheese
SoupSoup
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Equipment

DifficultyExpert
Ready In1 h, 10 m.
Servings4
Health Score83
Gluten FreeVery Healthy
DietsGluten Free
Dish TypesSoup
OccasionsFallWinter
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