Name: Tuscan Roasted Tomato Lentil Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Mediterranean
Ingredients: 1/4 cup NOOC Tuscan Herb Olive Oil; 1/4 cup NOOC 18 yr Aged Traditional Balsamic; 1 large yellow onion, diced; 1 tsp sea salt; 4 cloves garlic, minced; 2 medium carrots, diced; 2 stalks celery, diced; 2 tsp fresh thyme or 1 tsp dried; 1/2 tsp dried basil; 1 cup green lentils, rinsed and drained; 1 28 oz can fire-roasted diced tomatoes (or roast your own!); 6 cups chicken, veggie, or bone broth/stock; 1/4 tsp freshly ground black pepper; More salt, if desired (depending on how salty your broth and tomatoes already are); Crumbled feta and chopped fresh basil for garnish (optional)

Tuscan Roasted Tomato Lentil Soup

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Author:

Michelle Rudell

Servings

Prep Time

15 minutes

Cook Time

45 minutes

Calories

250

Warm up with a cozy bowl of Tuscan Roasted Tomato Lentil Soup with Balsamic, a hearty Italian-inspired dish that blends fire-roasted tomatoes, savory herbs, and nourishing lentils. Enhanced with NOOC Tuscan Herb Olive Oil for a fragrant base and finished with a touch of 18 yr Aged Traditional Balsamic for depth, this soup is perfect for chilly evenings or anytime you crave comfort in a bowl. Top it with crumbled feta and fresh basil for added flavor.

Cook Mode

Ingredients

1/4 cup NOOC Tuscan Herb Olive Oil
1/4 cup NOOC 18 yr Aged Traditional Balsamic
1 large yellow onion, diced
1 tsp sea salt
4 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
2 tsp fresh thyme or 1 tsp dried
1/2 tsp dried basil
1 cup green lentils, rinsed and drained
1 28 oz can fire-roasted diced tomatoes (or roast your own!)
6 cups chicken, veggie, or bone broth/stock
1/4 tsp freshly ground black pepper
More salt, if desired (depending on how salty your broth and tomatoes already are)
Crumbled feta and chopped fresh basil for garnish (optional)

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Directions

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

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