Description
Hearty, delicious, fragrant soup with a rich flavor palette. Love at "first" spoon!
Ingredients
-
Lentils
1 cup
-
Bay leaf
2 piece
-
Water
4 cup
-
Black pepper
4 piece
-
Olive oil
3 Tbsp
-
Onion
2 piece
-
Carrots
2 piece
-
Garlic
4 tooth
-
Zucchini
500 g
-
Tomato
4 piece
-
Broth
5 cup
-
Greens
-
Salt
-
Seasoning
Cooking
Wrap in cheesecloth garlic clove, peeled, Bay leaf and black pepper (I also add a little Provencal herbs). Tied up with string.
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.
Onion peel and finely chop. 3 cloves of garlic peel and grate (or chop in a blender).
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).
Peel the carrot and cut into small cubes.
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.
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).
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).
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.