Classic Lentil Soup
Yield: 8 Servings
1 Lb. Green Lentils
2 Tablespoons Olive Oil
1 Red Bell Pepper, Diced
1 Medium Onion, Diced
½ Cup Diced Celery
½ Cup Minced Kale
1 ½ Cup Diced Red Skin Potatoes
1 ½ Cup Diced Ham
6-8 Cups Chicken Stock
2-3 Teaspoons Bazaar Seasoning,
1 Tablespoon Apple Cider Vinegar
½ Teaspoon French Grey Salt
½ Teaspoon Ground Tellicherry Pepper
This recipe provides a real model for the Farmhouse Fusion culinary lifestyle. It has that fresh-from-the-garden goodness that comes from the vegetables, blended into a classic Mediterranean dish, and topped off with a little of the global flare that comes from the seasoning blend you choose. But most of all, it is fresh, flavorful, and satisfying, all at once.
Heat oil in a large saucepan pan placed over medium heat. Add bell pepper, onion, celery, carrots, and diced potatoes. Sauté the mixture, stirring frequently, for 8-10 minutes until the celery and onions become transparent.
Add lentils, kale, ham, 6 cups chicken stock, 2 teaspoons seasoning, salt, and pepper to the pan. Stir to combine. Bring mixture to a boil. Cover pan and reduce heat to a simmer. Simmer soup, stirring frequently, for 15-18 minutes until vegetables are tender and lentils are al dente. Add vinegar and more stock, if necessary to reach desired consistency. Taste and adjust seasonings as desired.
MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Every Middle Eastern
Spice Master creates his
or her own version of Za'atar
for use with breads and olive oil, legumes, meats, salads, and more. Like Za'atar, our blend is perfect in Middle Eastern recipes like kababs, hummus, fattoush and more!
Adapted for Home Chefs
from the North African
Classic Harissa. Complex, fiery hot, and spicy, Casablanca our version of the versatile North African blend used to season meats, poultry, couscous, legumes, soups, and stews. When blended with olive oil, it also makes a flavorful paste and condiment.