Cooking from The Pantry

Lentil Soup with Neapolitan Herb


2 cups of dried lentils

1 small onion, chopped

2 celery ribs, chopped

1 large carrot, chopped (about 1 cup)

3 cloves of garlic, chop fine

3 tablespoons of any from Olives & Grapes 100% pure extra virgin olive oil.

3 tablespoons of from Olives & Grapes Neapolitan Herb Balsamic Vinegar (or Serrano Honey Vinegar, if you want a touch of spicy)

6 cups water or vegetable broth

1 tablespoon from Olives & Grapes Lebanese 7 Spice seasoning, available at either store.

1 tablespoon salt or to taste

A few pinches of ground pepper


  1. Rinse lentils well. Leave on the side.
  2. Heat oil in a large pot over medium heat. Add garlic and onion, and cook for 2 minutes. Add celery and carrots, cook for 7 – 10 minutes or until softened and the onion is sweet. Don’t rush this step. It is key to the flavor base of the soup.
  3. Add lentils, water or vegetable broth, Lebanese 7 spice seasoning, and 2 tablespoons of vinegar.┬áIncrease heat and bring to a simmer. Scoop off surface film and discard (do this again during cooking if required). Place the lid on and turn the heat down to medium-low. Simmer for 35 – 40 minutes or until lentils are soft.
  4. Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper.
  5. To serve: Drizzle EVOO and Neapolitan or Serrrano Honey vinegar before serving.

Recipe and photo by Tina Nguyen