This comforting vegetarian classic gets added complexity and fresh color from a garnish of flavorful basil pesto.
Olive oil -- 1/4 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
Shallot, 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 -- 32 fl oz
Minor’s® GreenLeaf™ Basil Pesto Gluten Free -- 2 1/2 cups
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.
Add garlic and shallot; continue to cook for an additional minute. Add lentils and cook for an additional minute.
Deglaze with white wine and reduce au sec or until almost dry.
Add vegetable broth to the pot, bring to a simmer, and season with salt and pepper to taste
Garnish with Basil Pesto for service.