Chef’s Choice – Lentil Soup

Setting Guidelines for a Server’s Appearance
September 29, 2011
October 5, 2011

Lentil Soup


  • 2 carrot, diced
  • 2 onion, chopped
  • 2 garlic cloves, minced
  • 1 small bay leaf
  • 2 tablespoon olive oil
  • 5 cups chicken broth
  • 1 cup lentils, picked over and rinsed
  • 1/3 cup chopped smoked ham
  • 1/2 cup finely chopped drained bottled roasted red peppers
  • 1 tablespoon balsamic vinegar


  1. In a heavy saucepan cook the carrot, the onion, the garlic, and the bay leaf in the oil over moderate heat, stirring occasionally, until the vegetables are softened. Stir in the broth and the lentils and simmer the mixture, covered partially, stirring occasionally, for 25 minutes. Stir in the ham, the roasted peppers, the vinegar, and salt and pepper to taste and cook the soup for 1 minute.

Source: Bryan Bernstein, Corporate Chef, Saval Foodservice

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