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

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).