Lentil Soup with Neapolitan Herb

Ingredients:

1. 2 cups of dried lentils
2. 1 small onion, chopped
3. 2 celery ribs, chopped
4. 1 large carrot, chopped (about 1 cup)
5. 3 cloves of garlic, chopped fine
6. 3 tablespoons of any of our 100% Pure Extra Virgin Olive Oils
7. 3 tablespoons of our Neapolitan Herb Balsamic Vinegar (or Hot Honey White Balsamic Vinegar, if you want a touch of spicy)
8. 6 cups water or vegetable broth
9. 1 tablespoon of our Lebanese 7 Spice Seasoning.
10. 1 tablespoon salt or to taste
11. A few pinches of ground pepper

Directions:

1. 1. Rinse lentils well.
   2. Heat any of our 100% Pure Extra Virgin Olive Oils in a large pot over medium heat.
   3. Add garlic and onion, and cook for 2 minutes.
   4. Add celery and carrots, and cook for 7 – 10 minutes or until softened and the onion is sweet. Don’t rush this step as it is the key to giving flavor to our soup.
   5. Add lentils, water or vegetable broth, Lebanese 7 Spice Seasoning, and 3 tablespoons of Neapolitan Herb Balsamic Vinegar (or Hot Honey White Balsamic Vinegar)
   6. Increase heat and bring to a simmer.
   7. Scoop off surface film and discard (do this again during cooking if required).
   8. Cover and turn the heat down to medium-low.
   9. Simmer for 35 – 40 minutes or until lentils are soft.
   10. Add a touch of water if you want to adjust soup consistency.
   11. Season to taste with salt and pepper.
   12. To serve: drizzle any of our 100% Pure Extra Virgin Olive Oil and Neapolitan Herb Balsamic Vinegar (or Hot Honey White Balsamic Vinegar) before serving.