Easy and hearty vegetarian lentil soup that is enhanced with the flavor of olives. Try this with a small salad for a healthy filling meal.
- Cook Time
- Prep Time
- 4 ServingsServings
- 4 cups Water
- 1 (14.5 oz.) can diced tomatoes in juice
- 1 cup brown lentils
- 1/2 cup red wine
- 1 teaspoon ground cumin
- 1 Tsp. Kosher Salt
- 1 Japanese eggplant, diced
- 1 red bell pepper, cored and diced
- 1 zucchini, diced into 1-inch chunks
- 2 Tbsp. olive oil
- 1 tbsp. minced garlic
- 1 cup California Ripe Olives, halved
- 1/4 cup chopped basil
1 Bring water, tomatoes, lentils and red wine to a boil in a large pot.
2 Season with cumin and 1/2 teaspoon of salt, turn heat down to low and simmer for 35-40 minutes.
3 While lentils are cooking, toss eggplant, peppers and zucchini in a large bowl with olive oil, garlic and remaining salt.
4 Spread onto a baking sheet in one even layer and roast in a 450°F oven for 12-15 minutes until golden.
5 Transfer cooked vegetables to lentils and stir in California Ripe Olives and basil.
Source: California Olive