Lentil Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Lentil Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Lentil Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 c. dried lentils
• 2 qts. water
• 1 ham bone or smoke neck bones
• 2 lg. carrots, chopped
• 1 lg. onion, chopped
• 2 stalks celery & leaves, chopped
• 1 bay leaf
• 2 garlic cloves, peeled & quartered
• 6 good grinds of fresh pepper
• 1 tsp. salt
• 1/2 lb. Kielbasi sausage, diced

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Wash lentils and pick over

Step 2: Technique & Execution

Put in large kettle with remaining ingredients except sausage

Step 3: Technique & Execution

Bring soup to a boil, reduce heat and simmer for 1 1/2 hours

Step 4: Technique & Execution

Meanwhile, during last 10 minutes of cooking hour dice sausage and saute in skillet in a little heated oil until golden brown on all sides

Step 5: Technique & Execution

Remove ham bone and bay leaf from soup

Step 6: Technique & Execution

Garnish each serving with diced cooked sausage