Name: Provençal lentil and zucchini soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Yield: 6
Ingredients: Lentils - 1 Art.; Bay leaf - 2 PC.; Water - 4 Art.; Black pepper - 4 PC.; Olive oil - 3 tbsp; Bulb onions - 2 PC.; Carrot - 2 PC.; Garlic - 4 clove; Zucchini - 500 gram; Tomatoes - 4 PC.; Bouillon - 5 Art.; Greenery - 5 Art.; Salt - 5 Art.; Spice - 5 Art.

Recipe information

Cooking:

1 hour 10 min.

Servings per container:

Source:

More details

Ingredients for - Provençal lentil and zucchini soup

1. Lentils - 1 Art.

2. Bay leaf - 2 PC.

3. Water - 4 Art.

4. Black pepper - 4 PC.

5. Olive oil - 3 tbsp

6. Bulb onions - 2 PC.

7. Carrot - 2 PC.

8. Garlic - 4 clove

9. Zucchini - 500 gram

10. Tomatoes - 4 PC.

11. Bouillon - 5 Art.

12. Greenery - 5 Art.

13. Salt - 5 Art.

14. Spice - 5 Art.

How to cook deliciously - Provençal lentil and zucchini soup

1. Stage

Wrap a peeled garlic clove, bay leaf and black pepper in gauze (I also added some propagation herbs). Tie with string.

2. Stage

Rinse the lentils, pour water and put on medium heat. Throw in a bag of spices. Bring to a boil, reduce the heat and cook for 20 minutes. Then drain the water.

1. Stage. Provençal lentil and zucchini soup: Rinse the lentils, pour water and put on medium heat. Throw in a bag of spices. Bring to a boil, reduce the heat and cook for 20 minutes. Then drain the water.

3. Stage

Peel and finely chop the onion. Peel and grate 3 cloves of garlic with a fine grater (or chop in a blender).

4. Stage

Cut the zucchini into small cubes (if the zucchini is old, it is better to remove the skin). Chop the tomatoes finely (if desired, you can remove the skin beforehand).

1. Stage. Provençal lentil and zucchini soup: Cut the zucchini into small cubes (if the zucchini is old, it is better to remove the skin). Chop the tomatoes finely (if desired, you can remove the skin beforehand).

5. Stage

Peel and dice carrots.

6. Stage

Heat olive oil in a frying pan. Add the onion, after a couple of minutes the carrots and fry on a low heat while stirring continuously for 8 minutes. Add the garlic, zucchinis, tomatoes and lentils. Keep on the heat for 5 minutes.

1. Stage. Provençal lentil and zucchini soup: Heat olive oil in a frying pan. Add the onion, after a couple of minutes the carrots and fry on a low heat while stirring continuously for 8 minutes. Add the garlic, zucchinis, tomatoes and lentils. Keep on the heat for 5 minutes.

7. Stage

Add the broth and cook over low heat for 30 minutes until the lentils are soft. At the end of cooking, add salt, ground black pepper, pro-vana herbs and herbs (parsley, dill).

1. Stage. Provençal lentil and zucchini soup: Add the broth and cook over low heat for 30 minutes until the lentils are soft. At the end of cooking, add salt, ground black pepper, pro-vana herbs and herbs (parsley, dill).

8. Stage

When serving, you can sprinkle the soup with olive oil and a sprinkling of Gruyere cheese (I have a lean version of the soup, so I did not add cheese).