Zucchini Lentil Soup - Recipe

     January is National Soup Month, so I am pleased to share this hearty and healthy Zucchini Lentil Soup.  It warms me up and nourishes me.  The lentils naturally thicken the soup to it has a chowder quality.  I have included an optional garnish/ingredient at the end.  Gjetost is a Norwegian goat cheese that melts beautifully in the soup and gives it a creamy, caramel richness.  It is also called brunost which means brown cheese.  For more ways on serving gjetost, see this post.

Zucchini Lentil Soup

Zucchini Lentil Soup

(Serves 8)

1 -2 T. Palm Oil for frying

1 Yellow Onion chopped

12 Cloves Garlic (1 head)

4 Carrots peeled and chopped

1 large Green Zucchini cubed

3 small Yellow Squash cubed

2 tsp. Thyme dried

2 Bay Leaves

2 c. Chicken Broth

3 (15-oz.) cans Lentils

1/4 tsp. Cayenne Pepper

1 tsp. Salt

8 turns Freshly Ground Black Pepper

8 c. Swiss Chard chopped

24 Slices of Gjetost/Brunost (a Norwegian Brown Goat Cheese) (Optional)

     In a large enamel-lined cast iron Dutch oven, heat the palm oil on medium heat and fry onion until clear.  Add the garlic and fry until aromatic.  Add the carrots and fry for 5 minutes.  Add the rest of the ingredients, cover, and simmer for 15 minutes or until the carrots are fork tender.  Add the Swiss chard, cover, and simmer for 10 more minutes until it is tender.  To serve, ladle the soup into bowls and place the slices of gjetost on the top.  It will become soft, and you can stir it into the soup if you desire for a rich and creamy broth.

Zucchini Lentil Soup with Gjetost (Brunost)