Soups

Lentil Soup

This comforting vegetarian classic gets great flavour enhancment from Minor's bases.
  • 1:00 TIME
  • 10 Portions
  • easy

PREPARATION

Ingredients

Olive oil

1 fl oz / 30 ml

Onions, 1/4-inch dice

4 1/2 oz / 127 g

Carrots, 1/4-inch dice

4 1/2 oz / 127 g

Celery, 1/4-inch dice

4 1/2 oz / 127 g

Red bell peppers, 1/4-inch dice

4 1/2 oz / 127 g

Garlic, minced

1/2 oz / 14 g

Shallots, minced

1/2 oz / 14 g

Lentils, cooked

2 lb / 908 g

White wine, Chardonnay

1/2 cup / 125 ml

Minor’s Sauteed Vegetable Stock, 6 x 1 lb

4 tsp / 20 ml

Water

4 cups / 1 ltr

Basil Pesto, per portion of soup

2 tbsp / 30 ml

 

Method

  1. In a stock pot over medium-high flame, add oil, onions, carrots, celery, and red bell peppers. Cook for 2–3 minutes or until the carrots are soft and the onions are lightly caramelized.
  2. Add garlic and shallot; continue to cook for an additional minute. Add lentils and cook for an additional minute.
  3. Deglaze with white wine and reduce au sec or until almost dry.
  4. Add vegetable base, stir and then add water to the pot, bring to a simmer, and season with salt and pepper to taste.
  5. Garnish with Basil Pesto for service.