Lentil Soup with Mozzarella and Basil

 

With Fall finally arriving, my mind has turned to soup! The original recipe from the Fall edition of Cuisine at Home suggested topping the finished soup with burrata which is a cow's milk cheese. Unfortunately, no burrata was to be found so shredded mozzarella was an excellent substitute.  You can also use either fresh thinly sliced basil or pesto for topping.  The dash or so of balsamic vinegar is a must to add a touch of acid to the soup.  Enjoy!

1 1/2 cups diced carrots

1 cup diced onions

2 T. olive oil

2 T. minced garlic

1 t. ground cumin

1 t. smoked paprika

1 1/4 cup green lentils (8 oz.)

6 cups low-sodium chicken or vegetable broth

salt, black pepper, and balsamic vinegar to taste

4 oz. burrata ball (4 oz.) quartered when ready to serve or 4 oz. shredded mozzarella

1/4 cup thinly sliced basil or purchased pesto

Saute' carrots and onions in oil in a pot over medium-high heat until onions are translucent, about 5 minutes.  Add garlic, cumin, and paprika; saute' until fragrant, about 1 minute.   Add lentils and toast, stirring constantly, about 1 minute.

Add broth and partially cover the pot.  Bring to a simmer.  Simmer soup, stirring occasionally, until lentils are soft, but not mushy, 25-30 minutes.

Season soup with salt, pepper, and vinegar.  Divide soup among four bowls and top each bowl with a quarter of the burrata and 1 T. basil.

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