Provencal Lentil Zucchini Soup Recipe

Ingredients

• 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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