Zucchini Almond and Mint Soup with Lemony Lentils

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

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