When we travel, I eat (something I’ve been known to do at home as well)! In a small family restaurant in the Dominican Republic, on a cold day (my goodness, it was only 24 Celsius!), soup is on the menu. Black (Beluga) lentils are available if you look hard enough and they are WORTH it. But even green lentils make for a great soup. This recipe is ‘reverse engineered’ from that delicious day!

3 Tbsp SOOC Whole Leek Fused Olive Oil
½ C finely chopped white onion
1 large clove garlic, minced
1½ C finely chopped celery (2 large ribs)
1 C diced carrot
2 Tbsp SOOC Suyo Cucumber White Balsamic
1½ C dried black (Beluga) lentils washed & drained (use green lentils if you can’t find Beluga)
6 cups chicken broth (or vegetable)
2 tsp dried parsley
Salt and pepper, to taste
Lime wedges, to serve
Heat SOOC Whole Leek Fused Olive Oil in a large saucepan over medium heat. Add the onion and garlic, and cook for 5 minutes, add celery and carrots, and cook for 5 minutes more. Add SOOC Suyo Cucumber White Balsamic and 2 Tbsp water and deglaze (scrape brown bits from) the bottom of the pan, cook until most of the liquid has evaporated. Stir in the drained lentils, chicken (or vegetable) broth, and dried parsley, increase the heat to medium-high and bring to a boil.
Reduce heat and simmer for 25 to 30 minutes (cooking time may vary depending on the type of lentils). Season the soup with salt and pepper to taste. Serve soup with a squeeze of fresh lime.


Smoky Chipotle Olive Oil (a little heat)
Red Cayenne Olive Oil (MORE heat)
Gourmet Garlic Olive Oil(a classic)
Ginger & Black Garlic Olive Oil (Japanese style)
Gochujang Olive Oil (Korean style)

Serrano Honey Vinegar (heat & sweet together)
Jalapeno White Balsamic (has pepper flavour but NOT the associated heat!)

(Never be afraid to experiment, you may find other combos that make you say “Oh, WOW!”)