Ingredients
2 cups of dried lentils
1 small onion, chopped
2 celery ribs, chopped
1 large carrot, chopped (about 1 cup)
3 cloves of garlic, chop fine
3 tablespoons of any from Olives & Grapes 100% pure extra virgin olive oil.
3 tablespoons of from Olives & Grapes Neapolitan Herb Balsamic Vinegar (or Serrano Honey Vinegar, if you want a touch of spicy)
6 cups water or vegetable broth
1 tablespoon from Olives & Grapes Lebanese 7 Spice seasoning, available at either store.
1 tablespoon salt or to taste
A few pinches of ground pepper
Directions
- Rinse lentils well. Leave on the side.
- Heat oil in a large pot over medium heat. Add garlic and onion, and cook for 2 minutes. Add celery and carrots, cook for 7 – 10 minutes or until softened and the onion is sweet. Don’t rush this step. It is key to the flavor base of the soup.
- Add lentils, water or vegetable broth, Lebanese 7 spice seasoning, and 2 tablespoons of vinegar. Increase heat and bring to a simmer. Scoop off surface film and discard (do this again during cooking if required). Place the lid on and turn the heat down to medium-low. Simmer for 35 – 40 minutes or until lentils are soft.
- Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper.
- To serve: Drizzle EVOO and Neapolitan or Serrrano Honey vinegar before serving.
Recipe and photo by Tina Nguyen