Rustic Mediterranean Lentil Potage

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large yellow onion, small dice
• 2 medium carrots, peeled and sliced into coins
• 2 celery stalks, small dice
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup French green or brown lentils, rinsed and picked over
• 1 can (14.5 oz) crushed tomatoes
• 4 cups vegetable broth
• 2 cups water
• 3 tbsp Salted Perfection Santa Maria Select Blend
• 2 cups fresh kale, stems removed and leaves chopped
• 1 tbsp red wine vinegar
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. We want a gentle shimmer, not smoking hot.
2. Add the onion, carrots, and celery. Sweat these vegetables slowly for about 8–10 minutes. Do not rush this; we want them softened and sweet, not browned or burnt.
3. Stir in the minced garlic and the tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly and the garlic is fragrant.
4. Add the lentils, crushed tomatoes, vegetable broth, water, and the Salted Perfection Santa Maria Select Blend. The rosemary and paprika in the blend will wake up the entire pot.
5. Bring the liquid to a boil, then immediately reduce the heat to low. Cover partially and simmer gently for 35–40 minutes, or until the lentils are tender but still hold their shape.
6. Stir in the chopped kale and cook uncovered for another 5 minutes until the greens are wilted and tender.
7. Remove from heat and stir in the red wine vinegar to brighten the earthy flavors.
8. Ladle into bowls and garnish with fresh parsley. DUNZO!