Fustini's Oils and Vinegars
Lemon Parsley Lentil Soup

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Lemon Parsley Lentil Soup


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Lemon Parsley Lentil Soup

Submitted by Limonata, Holland, MI


  • 1 1/2 cup Spanish Pardina lentils
  • 8 cups vegetable or chicken stock
  • 3-4 green scallion onions, finely chopped
  • 1 generous bunch of parsley, coarsely chopped
  • 1 teaspoon fresh lemon juice
  • 1 cup Parmesan, coarsely grated
  • Fustini's Medium SELECT Olive Oil
  • sea salt and pepper, to taste


Step 1. 

Heat stock on high, bringing it to a boil. Add lentils and reduce heat to low, cover, and simmer. Cook for 30-40 minutes.

Step 2. 

Chop scallions and parsley, juice lemon and grate Parmesan. Remove soup from heat and add scallions, parsley, and lemon juice a few minutes before serving. Salt and pepper to taste. Ladle into individual bowls, garnish with Fustini’s single varietal olive oil and grated Parmesan.

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