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