Red Lentil Soup with Cilantro and Onion


¼ cup plus 2 Tbsp  Flying Olive's Cilantro and Roasted Onion EVOO, divided

1-1 ½ cups chopped onion

1 cup red lentils

4 cups chicken broth

1 cup packed cilantro leaves

1/8 tsp salt (optional)

5 tsp Flying Olive's Sicilian Lemon Balsamic Vinegar


In a medium saucepan, heat 2 Tbsp of Flying Olive Cilantro and Roasted Onion Olive Oil over medium heat.  Cook onion until soft, about 4 minutes.  Add red lentils and the chicken broth and bring to a boil; reduce to a simmer and cook until the lentils are soft, about 25 minutes.

In a mini-chopper or food processor, puree cilantro leaves, the remaining ¼ cup Cilantro and Onion EVOO, and salt.  Set aside.   In a food processor, puree half the lentil mixture until almost smooth; return to the pan.  Stir in the Sicilian Lemon balsamic vinegar.  Spoon into bowls and add a swirl of the cilantro puree.

Submited by Barb L.