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
Instructions
Zucchini, Almond, and Mint Soup with Lemony Lentils serves 4 original recipe by Food52.
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