Zucchini, Almond, And Mint Soup With Lemony Lentils

Name: Zucchini, Almond, And Mint Soup With Lemony Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup beluga lentils, preferably soaked for 1 hour or overnight; 2 tablespoons extra-virgin olive oil; 2 cloves garlic, minced; 1 small yellow onion or shallot, finely chopped; 6 cups chopped zucchini (about 2 medium zucchini, unpeeled), plus additional ribbons for garnishing; 1 1/2 cups slivered almonds; 5 cups low-sodium organic vegetable stock; 1 bunch fresh mint; Salt and pepper, taste; Juice and zest of 1 lemon

Servings: persons

1
Rinse and drain the lentils, then place in a sauce pot with 1 1/2 cups water and a pinch of sea salt. Bring to a boil, then reduce and simmer for 20 minutes, or until al dente. Don't over-cook, or you will have a mushy mess on your hands. Drain any excess water and rinse the lentils clean. Set aside.
2
Heat olive oil in a large pot, then add garlic and onion and saute over low heat until soft and fragrant, stirring often. Add in chopped zucchini and almonds, and cook everything together until the almonds are just a little toasty, then cover with stock and bring to a boil. Reduce heat and simmer until zucchini is soft and tender, about 15 to 20 minutes. Let cool before blending.
3
Stir in 1 cup chopped fresh mint to the soup and blend in a high speed blender until smooth. Season to taste. Dress the cooked lentils with lemon juice and zest and a little extra drizzle of olive oil. Serve the soup, hot or cold, and top each bowl with lemony lentils, extra mint, and zucchini ribbons.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup beluga lentils, preferably soaked for 1 hour or overnight, 2 tablespoons extra-virgin olive oil, 2 cloves garlic, minced, 1 small yellow onion or shallot, finely chopped, and more.

Yes, Zucchini, Almond, And Mint Soup With Lemony Lentils falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!