Bowl of Lentil Soup featuring Minor’s products
Soups

Lentil Soup

This comforting vegetarian classic gets added complexity and fresh color from a garnish of flavorful basil pesto.
  • 1:00 TIME
  • 10 Portions

PREPARATION

Ingredients

Olive oil

1 fl oz

Onions, 1/4-inch dice

4 1/2 oz

Carrots, 1/4-inch dice

4 1/2 oz

Celery, 1/4-inch dice

4 1/2 oz

Red bell peppers, 1/4-inch dice

4 1/2 oz

Garlic, minced

1/2 oz

Shallots, minced

1/2 oz

Lentils, cooked

2 lb

White wine, Chardonnay

1/2 cup

Minor’s Classical Reductions Reduced Vegetable Stock Gluten Free, prepared as broth

4 cups

Minor’s GreenLeaf Basil Pesto Gluten Free 

2 1/2 cups

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 broth to the pot, bring to a simmer, and season with salt and pepper to taste.
  5. Garnish with Basil Pesto for service.

Products used in the recipe

promotion Minor's Classical Reductions

Minor’s Classical Reductions Reduced Vegetable Stock Gluten Free (4 x 3-pound tubs)

Minor’s Classical Reductions Reduced Vegetable Stock is made with a blend of slow-simmered ingredients. Add authentic,scratch-like depth of flavor and rich, full-bodied mouthfeel to a range of dishes. Craft à la minute pan sauces by adding just a spoonful to fresh herbs, aromatics, and wine. Or use as a vegetarian substitute for glace to create demi-glaces, gravies, and savory stocks. For additional ideas, call our recipe and assistance hotline
See Product Details

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