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Provencal Lentil Zucchini Soup

kept byElyn7071
recipe bySerious Eats

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 Gruyère cheese for garnish, optional
Extra virgin olive oil for garnish, optional



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