Lentil Soup

Made with Minor’s® Classical Reductions™ Reduced Vegetable Stock and Minor’s GreenLeaf™ Cilantro Pesto Gluten Free.
  • 1:00 TIME
  • 10 portions



Olive oil

1/4 oz

Onion, 1/4 inch dice

4 1/2 oz

Carrot, 1/4 inch dice

4 1/2 oz

Celery, 1/4 inch dice

4 1/2 oz

Red bell pepper, 1/4 inch dice

4 1/2 oz

Garlic, minced

1/2 oz

Shallot, minced

1/2 oz

White wine, chardonnay

1/2 cup

Lentils, cooked

2 lb

Minor’s® Classical Reductions™ Reduced Vegetable, prepared as broth

32 fl oz

Minor’s® GreenLeaf™ Cilantro Pesto Gluten Free 

2 1/2 cup


  1. In a stock pot over medium high flame, add oil, onion, carrot, 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 grains and cook for another additional minute.
  3. Deglaze with white wine and reduce au sec or until almost dry.
  4. Add lentils and vegetable broth. Bring to a simmer, and season with salt and pepper to taste.
  5. Garnish with pesto just before service.