Lentil Soup

Cooking Label
Prep Time
10-15 Minutes
12 Cups
•1/2 cup Pasolivo Olive Oil (Tuscan, California, Cucina, Rosemary, or Lemon)
•1 cup onion, chopped small
•1 cup yam, peeled and chopped small
• 1 cup celery, chopped small
•1 cup carrot, peeled and chopped small
•Optional: 2 cups kale, washed, trimmed from stems, and chopped small
•2 tsp Pasolivo Kosher Flake Sea Salt
•1 Tbsp + 1 tsp Pasolivo Herbes de Provence
•2 cloves garlic, minced
•8 cups vegetable broth
•2 cups water
•16 oz dried green lentils
•1 1/2 cup fresh tomato, chopped small, or 1-14 oz can chopped tomato
•1 Tbsp Pasolivo Aged Balsamic Vinegar
In a stock pot, warm Pasolivo Olive Oil over medium heat. Add onion, yam, celery, carrot, kale, and Pasolivo Kosher Flake Sea Salt. Cook 10-12 minutes, stirring often, making sure it doesn't burn. Add Pasolivo Herbes de Provence and garlic. Cook one minute. Add vegetable broth, water, lentils, and fresh tomato. Bring to a boil, then reduce heat to simmer. Cover and cook until lentils are tender, about 45 minutes. Stir in Pasolivo Aged Balsamic Vinegar. Season with Pasolivo Kosher Flake Sea Salt and freshly ground pepper, to taste.

This healthy, flavorful soup is full of healthy vegetables, polyphenols, and protein from the lentils.  Enjoy with a loaf of crusty bread.

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