Lentil Soup I

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Lentil Soup I 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 I, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 cup brown lentils
• 1/2 cup red lentils
• 4 cups water
• 2 potatoes, peeled and quartered
• 1 stalk celery, finely chopped
• 1 carrot, finely chopped
• 3 tablespoons chicken bouillon
• powder
• 3 whole cloves
• 1/4 teaspoon salt
• 1/4 teaspoon ground black
• pepper

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

Rinse lentils in cold water several times before adding to cooking pot

Step 2: Technique & Execution

In a medium-size cooking pot, add lentils and water and boil for about 30 minutes

Step 3: Technique & Execution

Add quartered potatoes and cook until tender

Step 4: Technique & Execution

When potatoes are cooked, remove into a mixing bowl; mash and set aside

Step 5: Technique & Execution

Add carrots, onion, celery, and chicken soup base to pot and simmer, covered, for about 30 minutes or until lentils are soft

Step 6: Technique & Execution

Add cloves, salt, and pepper and simmer for another 15 minutes