Directions

1. In a large soup pot, heat Tuscan Herb Olive Oil and sauté onions over medium-low heat until soft and translucent, about 15-20 minutes.

2. Increase heat to medium and add carrots, celery, and garlic. Sauté for another 5-7 minutes until slightly softened.
3. Add salt, thyme, and basil, and stir until fragrant.
4. Add lentils, stir to coat for 2 minutes, then add tomatoes and vegetable stock.
5. Cover soup and bring to a boil. Reduce heat to a gentle simmer and cook until lentils are tender, about 20-30 minutes.
6. Add Traditional Balsamic and pepper, simmer low for another 5-10 minutes.
7. Adjust seasoning with more salt, pepper, or balsamic as needed.
8. Allow to cool, store overnight if desired, gently reheat, and serve with a drizzle of balsamic.

9. Optionally top with crumbled feta and fresh basil for extra flavour.