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Creamy Veggie and Lentil Soup

With winter in full swing there’s nothing quite like a warm bowl of soup to help

warm you to your core. Add in the warming spices of cumin and coriander, a whole

lot of veggies and lentils, nourishing broth, and an essential drizzle of California

Olive Ranch and this soup is just about as cozy as it gets.

Ingredients

  • 1 onion, finely chopped
  • 2 tablespoons California Olive Ranch Chef’s Bottle 100% California
  • 3 garlic cloves, minced
  • 2 celery ribs, chopped
  • 3 carrots, chopped
  • 2 cups dried French green lentils, rinsed
  • 14oz can crushed tomatoes
  • 6 cups veggie broth
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander
  • 1 tablespoon paprika
  • 2 bay leaves
  • 1/4 teaspoon salt, plus more to taste
  • Juice of 1 lemon

Instructions

  1. In a large pot, heat 2 tablespoons California Olive Ranch EVOO over medium heat.
  2. Add in chopped onion and garlic and sauté for 2 minutes until fragrant.
  3. Add in celery and carrots and cook for 10 minutes until slightly softened.
  4. Add in 2 cups of French green lentils.
  5. Add in 14oz can of crushed tomatoes, veggie broth, cumin, coriander, paprika and bay leaves.
  6. Bring soup to a boil for 1 minute, then reduce to medium low heat for 40 minutes.
  7. Cook soup until lentils and veggies are all tender.
  8. When finished cooking, salt soup to taste and add in juice of 1 lemon.
  9. Carefully pour about half of the soup into a blender and blend until smooth- or use an immersion blender to blend about half of the soup.
  10. Mix the blended soup and chunky soup together.
  11. Serve soup in bowls and top with a drizzle of California Olive Ranch Chef’s Bottle 100% California.

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