Provencal lentil and zucchini
495 70 минут 6 порции
Hearty, delicious, fragrant soup with a rich flavor palette. Love with "first" spoon!
Ingredients for Provencal lentil and zucchini
- Lentils - 1 Cup.
- Bay leaf - 2 PCs
- Water - 4 Stak.
- Black pepper - 4 PCs
- Olive oil - 3 tbsp.
- Onion - 2 PCs
- Carrots - 2 PCs
- Garlic - 4 the tooth.
- Zucchini - 500 g
- Tomato - 4 PCs
- Broth - 5 Stak.
- Greens
- Salt
- Seasoning
- Lentils
- Bay leaf
- Water
- Black pepper
- Olive oil
- Onion
- Carrots
- Garlic
- Zucchini
- Tomato
- Broth
- Greens
- Salt
- Seasoning
Step by step instruction of cooking Provencal lentil and zucchini
Шаг 1
Wrap in cheesecloth garlic clove, peeled, Bay leaf and black pepper (I also add a little Provencal herbs). Tied up with string.
Шаг 2
Lentils, rinse, cover with water and put on medium heat. To throw the bag with spices. Bring to boil, reduce heat and simmer for 20 minutes. Then drain the water.
Шаг 3
Onion peel and finely chop. 3 cloves of garlic peel and grate (or chop in a blender).
Шаг 4
Zucchini cut into small cubes (if the zucchini is old, the skin is better to remove). Tomatoes finely chopped (optional, you can pre-remove the skin).
Шаг 5
Peel the carrot and cut into small cubes.
Шаг 6
In a pan, heat olive oil. Add the onion for a few minutes, the carrots and fry on low heat with continuous stirring, 8 minutes. Add the garlic, zucchini, tomatoes and lentils. Keep on heat for 5 minutes.
Шаг 7
Add the broth and cook on low heat for 30 minutes until soft lentils. At the end of cooking add salt, black pepper, Provencal herbs and greens (parsley, dill).
Шаг 8
When serving you can sprinkle the soup with olive oil and sprinkle with Gruyere cheese (I have a meatless version of the soup, so the cheese is not added).