Provencal Lentil Zucchini Soup Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated August 30, 2018
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Carrie Vasios

A hearty soup that makes a great vegetarian main course.

Recipe Details

Provencal Lentil Zucchini Soup Recipe

Active 25 mins
Total 70 mins
Serves 4 to 6 servings

Ingredients

  • 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

  • Salt and pepper to taste

  • 1/2 cup grated Gruyère cheese for garnish, optional

  • Extra-virgin olive oil for garnish, optional

Directions

  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. Drain lentils and set aside.

  2. 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.

  3. Add vegetable broth and parsley. Simmer soup until lentils are tender, about 30 minutes. Season with salt and pepper.

  4. Garnish eat bowl of soup with a drizzle of olive oil and a sprinkling of grated Gruyère cheese.

This Recipe Appears In

Nutrition Facts (per serving)
260Calories
8gFat
40gCarbs
11gProtein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories260
% Daily Value*
Total Fat 8g10%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 469mg20%
Total Carbohydrate 40g14%
Dietary Fiber 8g28%
Total Sugars 11g
Protein 11g
Vitamin C 43mg215%
Calcium 92mg7%
Iron 4mg20%
Potassium 1042mg22%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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