Vegetable-Lentil Soup (Soup Base Seasoning)
A blend of herbs, spices, porcini mushrooms and sun-dried tomatoes, our soup base seasoning adds rich, savory flavors to this comforting lentil soup.
- 2 cups brown lentils
- 2 Tbs. olive oil
- 1 yellow onion, diced
- 1 garlic clove, minced
- 1 carrot, peeled and diced
- 1 red bell pepper, cored, seeded and diced
- 1 can (28 oz.) diced tomatoes
- 2 Tbs. soup base seasoning
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 4 oz. baby spinach leaves, coarsely chopped
- 2 Tbs. dry sherry
- 2-oz. piece Parmigiano-Reggiano cheese
Pick over the lentils and discard any misshapen lentils and grit. Rinse well and drain.
In a large pot over medium-high heat, warm the olive oil. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic, carrot and bell pepper and cook, stirring frequently, for 3 minutes.
Stir in 6 cups water, the lentils, tomatoes, soup base seasoning, paprika, cumin, salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are very tender, about 20 minutes. Add the spinach and cook, uncovered, until the spinach is just wilted, about 2 minutes. Stir in the sherry.
Ladle the soup into warmed bowls and use a vegetable peeler to garnish the soup with shavings of the cheese. Serve immediately. Serves 6.
Adapted from a recipe by Williams-Sonoma.