Provencal Lentil Zucchini Soup Recipe

• 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
• 1/2 cup grated Gruyere cheese for garnish, optional
• Extra virgin olive oil for garnish, optional

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 Gruyere cheese.

lentils, bay leaf, water, olive oil, celery, carrots, onions, garlic, zucchini, tomatoes, vegetable broth, parsley, gruyuere cheese, extra virgin olive oil

Taken from www.seriouseats.com/recipes/2012/02/provencal-lentil-zucchini-soup-recipe.html (may not work)