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.

Ingredients:

  • 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

Directions:

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.