Lentil soup is eaten around the world, it is wholesome, inexpensive and easy to make. If you’re looking for a complete meal soup, this one checks all the nutrition boxes. Za’atar is a Middle Eastern spice blend usually made up of dried oregano, thyme, sumac and sesame seeds. It’s become easier to find locally in recent years.


3 Tbsp SOOC Extra Virgin Olive Oil (medium intensity)
3 carrots, sliced
3 celery stalks, sliced
1 large sweet onion, halved & sliced
4 cloves garlic, minced
2 Tbsp za’atar
6 C water
1 large can of tomatoes, chopped
1 1/2 C dried red lentils, rinsed
4 Tbsp SOOC Neapolitan Herb Balsamic Vinegar
2 C baby spinach leaves
1 Tbsp Sriracha


Heat SOOC Extra Virgin Olive Oil in a large pot over medium heat.  Add carrots, celery, and onion and cook until tender.  Stir in garlic and za’atar.
Add water, tomatoes, and lentils.  Bring to boil, then cover, reduce heat and simmer for 25 minutes.
Stir in SOOC Neapolitan Herb Balsamic Vinegar, and Sriracha and add spinach, cook until wilted (1 minute).
Ladle into bowls, add a dollop of yogurt if desired.
Serves 8