Bernini’s Lentil Soup

• 2 cups brown lentils • 2 quarts water • 1 medium carrot • 1 zucchini • 1 yellow squash • 2 bay leaves • 1 red onion, diced • Paprika • Extra virgin olive oil • Spinach (optional) • Salt and pepper • 2 tablespoons vegetable base

Method:  Cut vegetables into small pieces. Meanwhile, in a pot, add vegetable base to water and bring water to a boil, and cook lentils. Add vegetables and bay leaves about 15 minutes before the lentils are finished cooking. (Time varies, depending on type used. Red lentils cook very quickly; brown lentils take much longer.) In a separate pan, sautee the diced onion with a little paprika, in extra virgin olive oil and spinach (optional). Add salt and pepper to taste. Combine all ingredients.

Related posts:

  1. Donovan’s Pan Seared Halibut
  2. Inn at Rancho Santa Fe’s Kung Pao Chicken (Thai Style)
  3. Hexagone’s Moscovy Duck Breast and Leg Confit with Orange Sauce
  4. on the Menu recipe: Sammy’s Chilled Roast Vegetable Salad (gluten-free)
  5. On the Menu: Beaumont’s Cioppino

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Posted by Staff on Apr 13, 2012. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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