Lemony Lentil Soup with Herbed Goat Cheese Crostini
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Author:
The Old World Olive Co
Ingredients
- 2 Tbsp. OWOC Sicilian Lemon Balsamic Vinegar
- 2 tsp. OWOC Tuscan Herb EVOO
- 1 small onion, chopped
- 1 large carrot, peeled and chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 12 cups chicken broth, plus more as needed
- 16 oz. green lentils
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1 tsp. salt
- 6 cups chopped kale leaves (about 6 oz.)
- 1 Tbsp. fresh lemon juice
- 1 tsp. finely grated lemon zest
- Herbed Goat Cheese Crostini
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Directions
- Heat the EVOO in a six-quart soup pot over medium-high heat.
- Add the onion and cook, stirring, until softened and translucent, 3-5 minutes.
- Add the carrot, celery, and garlic and cook, covered, stirring occasionally, until the carrots are softened, about five minutes.
- Add 12 cups of the broth, the lentils, basil, thyme, and salt and bring to a boil.
- Reduce the heat to low, add the kale, and cook until the lentils are tender, 30-35 minutes, adding more broth if necessary.
- Stir in the balsamic, lemon juice and zest, and serve.
