Lentil Caprese Soup
Recipe Servings: 5 portions
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 45 minutes
1 tbsp Lucini® Premium Select Extra Virgin Olive Oil®
1 medium onion, diced
1 carrot, diced
2 cloves garlic, minced
5 1/2 cups water
2 cups Lucini® Tuscan Harvest Diced Tomatoes
1 cup dry green lentils, rinsed
2-3 teaspoons Kosher salt (to taste)
In a large pot, over medium low heat, sauté the diced onions and carrots in extra virgin olive oil until onions are translucent. Then add the garlic and sauté for two minutes more until the garlic is fragrant (be careful not to burn the garlic). Add the rinsed lentils and stir into the onion, garlic carrot mix until the lentils are coated with the mixture. Add the water, tomatoes, salt and stir. Set the heat onto high, bring to a boil, cover and simmer until lentils are soft, about 45 minutes. (If it looks like you need to, add more water until lentils are tender.) Adjust for seasonings.
Top with your favorite vegan (or regular) mozzarella cheese, drizzle with Lucini® Tuscan Basil Extra Virgin Olive Oil, a few basil leaves and serve with a few slices of your favorite crusty bread.
Sloane Miller, food allergy counselor and author, is founder and President of Allergic Girl Resources, Inc., a consultancy devoted to food allergy awareness. She consults with private clients, the healthcare, food and hospitality industries, government and not-for-profit advocacy organizations. Ms. Miller combines a lifetime of personal experience and passion with professional expertise to connect with people about how to live safely, effectively, and joyously with food allergies. For more information, please visit Allergic Girl Resources, Inc. on the Internet at www.allergicgirl.com