Recipe Servings: 5 portionsRecipe Preparation Time: 10 minutesRecipe Cook Time: 45 minutes
1 tbsp Lucini® Premium Select Extra Virgin Olive Oil®
1 medium onion, diced1 carrot, diced2 cloves garlic, minced5 1/2 cups water2 cups Lucini® Tuscan Harvest Diced Tomatoes
1 cup dry green lentils, rinsed2-3 teaspoons Kosher salt (to taste)
In a large pot, over medium low heat, sauté the diced onions and carrots in extra virgin olive oil until onions are translucent. Then add the garlic and sauté for two minutes more until the garlic is fragrant (be careful not to burn the garlic). Add the rinsed lentils and stir into the onion, garlic carrot mix until the lentils are coated with the mixture. Add the water, tomatoes, salt and stir. Set the heat onto high, bring to a boil, cover and simmer until lentils are soft, about 45 minutes. (If it looks like you need to, add more water until lentils are tender.) Adjust for seasonings.Top with your favorite vegan (or regular) mozzarella cheese, drizzle with Lucini® Tuscan Basil Extra Virgin Olive Oil
, a few basil leaves and serve with a few slices of your favorite crusty bread.- Courtesy of Sloane MillerSloane spices up her go-to lentil soup with what she terms "summer-in-a-bottle," Lucini® Tuscan Basil Extra Virgin Olive Oil, resulting in a dish that is hearty enough for a cool fall evening, while savoring bright summer flavors. This recipe is "Top 8 Allergen" free making it ideal for those with or without food allergies.