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Provencal Lentil Zucchini Soup

Carrie Vasios Mullins
  • 70 minutes
  • Serves 4 to 6

INGREDIENTS

1

Bay leaf

2

Carrots

2

Celery, ribs

3 cloves

Garlic

1 cup

Lentils

2

Onions

1/2 cup

Parsley

28 oz

Plum tomatoes

2

Zucchini

5 cups

Vegetable broth

3 tbsp

Olive oil

1

Olive oil, Extra virgin

1/2 cup

Gruyere cheese, grated

4 cups

Water