Red pepper and lentil soup

The Governor Extra Virgin Olive Oil was the first Olive Oil to be awarded a EU health claim due to it containing extremely high concentrations of polyphenol compounds in particular Oleocanthal. Oleocanthal is a powerful antioxidant which protects the body against free radicals and protects cells against destruction (oxidative stress) which may reduce your risk of developing  chronic diseases. Extra Virgin Olive Oil is the only food source on the planet where you can find Oleocanthal. Oleocanthal is of particular interest to the scientific world due to its biological activity. It is a potent natural anti-inflammatory which has been shown to interfere with the processes which are associated with many types of inflammatory diseases, these include:

• Neuro- degenerative diseases such as Alzheimer’s disease.
• Joint degenerative diseases – such as arthritis.
• Specific Cancers – Breast and Leukemia
• Cardiovascular disease.
• A high phenolic Extra Virgin Olive Oil potentially offers a wealth of other health benefits and could help with brain function, diabetes, helps to reduce LDL cholesterol and improve skins conditions.

10% of every bottle of The Governor Extra Virgin Olive Oil will be donated to the Pink Ribbon Foundation.
Supporting those people’s lives that are affected by breast cancer.

Our NEWS section regularly highlights recipes which include The Governor Extra Virgin Olive Oil - below is the first one of 2023.

Red pepper and lentil soup 

Ingredients

3 red peppers, seeded and diced

3 tomatoes, diced

1 carrot, diced

1 red onion, diced

2 sticks celery, chopped

3 cavolo nero leafs, stalks removed and roughly chopped

2 cloves garlic, crushed

1/2 tsp ground turmeric

1/4 tsp ground cumin 

1/4 tsp ground coriander 

1/4 tsp fenugreek

1/4 tsp chilli powder

1 bay leaf, ground 

2 litres of chicken/veg broth

150 red lentils, rinsed and drained

1 tbsp tomato puree

2 tbsp the Governor extra virgin olive oil 
 

For the garnish

2 tbsp chopped coriander and parsley

1 tsp nigella seeds 

A drizzle of Governor extra virgin olive oil 

Method

1. In a large saucepan heat 2 tbsps of EVOO, add the onion, garlic, carrot and celery and saute for 7 mins. Add the spices and stir, then add the tomatoes, peppers and tomato puree, cook for 5 mins then add the broth/stock and then the lentils. Bring to a boil, cover and simmer for 15-20 mins. Serve topped with coriander, parsley, nigella seeds and a drizzle of the Governor EVOO.