Submission by: RGL

Cook’s Note: I’ve used Jack Rabbit products exclusively since I was old enough to cook with my grandmother, Elvira. Lentil soup was always a favorite at her house and mine.

SERVES: Approximately 8

INGREDIENTS:

• 8 oz. Jack Rabbit Lentils
• Water, as needed
• 2 T. extra virgin olive oil
• 1 T. chives, minced
• 1 tsp. white balsamic vinegar
• Salt, to taste
• Crusty Italian bread, as needed

PREPARATION:

• To prepare lentils: Cook as directed. Drain and cool.
• To prepare: Add extra virgin olive oil to cooled lentils. Add minced chives and white balsamic vinegar. Season to taste with salt.
• Serve with chunks of bread.