Savor the wholesome goodness of this comforting vegetarian lentil soup, brimming with nutritious ingredients and robust flavors. Hearty green lentils mingle with aromatic vegetables, including onions, carrots, and celery, in a nourishing broth seasoned with fragrant herbs and spices. A generous drizzle of Rosemary Infused Olive Oil adds a silky richness to the soup, elevating it to a soul-warming delight that's perfect for chilly evenings.

I N G R E D I E N T S :

• 1 cup green lentils, rinsed and drained
• 4 cups vegetable broth
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) fire roasted tomatoes
• 1/4 cup Rocky Mountain Olive Oil Rosemary Infused Olive Oil
• 1 Tbsp Grind Spice Co Herb Crusted Prime Rib Seasoning
• 1 Tbsp Grind Spice Co Red Rocks Spice Blend

I N S T R U C T I O N S :

1. Combine all ingredients but the carrots, celery and Rosemary Olive Oil in the crock pot.
2. Cook on low for 6 hours.
3. Add carrots and celery to the crockpot and cook on low for another 2 hours.
   
4. Right before serving, mix in Rosemary Olive Oil.
5. Serve hot with a delicious hunk of warm Italian bread!
   

N U T R I T I O N A L   I N F O :

Estimated per serving: 233 calories • 10g protein • 29g carbs • 10g fat • 578mg sodium

Based on 6 bowls. Uses standard canned tomatoes, vegetable broth, and an unsalted herb and paprika blend as the seasoning reference. Sodium varies by brand. Estimates may vary by ingredient brand and portion size.