Ingredients

1 Red Onion (large, diced)

1 tbsp Garlic (chopped)

1 tbsp Extra Virgin Olive Oil

1 cup Dry Red Lentils

2 tbsps Tomato Paste

1 quart Organic Chicken Stock

1 tbsp Balsamic Vinegar

1 tsp Oregano (dried)

1 tsp Sea Salt

Directions

In a medium saucepan over medium-high heat, sauté the red onion, garlic and olive oil until softened.

Add red lentils and tomato paste and sauté for 1 minute.

Add chicken stock, balsamic vinegar, salt and dried oregano. Bring to a boil over high heat. Cover, reduce heat to low, and simmer for 30 minutes.

With an immersion blender, puree until smooth.

‍