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
  

Directions

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 sauté 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.