Ingredients

• 6-8 TBSP Olivino Milanese Gremolata 
• 2 cups carrots (sliced) 
• ¾ cup celery (sliced) 
• 6 cups broccoli (chopped into small florets) 
• 4 cups cauliflower (chopped into small florets) 
• ¼ cup yellow onion (diced small) 
• 5 cups zucchini and summer squash ( ½ and ½ diced) 
• 3 cloves garlic (minced) 
• 6-8 cups chicken broth 
• 2 TBSP Olivino Sicilian Lemon Balsamic
• 2 cups red lentils (cooked) 
• Kosher salt and pepper to taste
  

  Directions

1. Preheat oven to 425 degrees
2. Place carrots and celery on foil lined sheet pan, drizzle with Olivino Milanese Gremolata Olive Oil (enough for a light coat ~ 2-3 TBSP) & season with pinch of kosher salt 
3. Place broccoli and cauliflower on foil lined sheet pan, drizzle with Olivino Milanese Gremolata Olive Oil (enough for a light coat ~ 2-3 TBSP) & season with a pinch of Kosher salt 
4. Roast veggies on sheet pans in oven until al dente (just fork tender ~ around 20-25 min) 
5. Add 1 TBSP Olivino Milanese Gremolata Olive Oil to hot stock pot and cook onion on medium high heat for 2-4 min 
6. Add zucchini and squash to stockpot along with a pinch of kosher salt & cook for 2-3 min while stirring occasionally 
7. Add garlic and cook an additional 2-3 min stirring occasionally 
8. Add 6 cups chicken broth, 2 TBSP Olivnio Sicilian Lemon Balsamic and the roasted veggies from the sheet pans 
9. Stir in lentils and use remaining broth to adjust soup to desired consistency 
10. Season with kosher salt and pepper to taste