Lentil Soup

Name: Lentil Soup Serving: 4 Prep Time: 10 mins Cooking Time: 35 mins

Produce:

· Shallots

·Roasted garlic

· Fresh Oregano, Basil, and Parsley

Dry Spices:

· Curry powder

· Thyme

· White Pepper

· Paprika

· Salt to taste

Welt Spices:

· Haitian style epis (or green seasoning of your choice)

Fats:

·Duck Fat

Dry ingredients

·Yellow Lentils

· Olive Oil

Phase one: Boil pre shelled yellow lentils until soft and set aside. Use a fat of your choice (duck fat, butter, etc) to sauté some roasted garlic and chopped shallots. Once that is cooked, add Haitian style epis (or a green seasoning of your choice). To this, add a bit of water and chicken bouillon to enhance the flavor. Cook this down for a couple minutes.

Phase two: Add in your dry seasonings to the pan (curry, paprika, white pepper and thyme), then add back in the yellow lentils and combine. At this point, you can add water to loosen up the lentils if you desire (do this on a very low heat). Season with salt to your liking.

Phase three: Add in tomato sauce (2oz) to the soup and mix to combine (you can use regular canned sauce). Add in a bit more water and cook the soup for 20 more minutes on low heat. Once cooked, let the soup sit for 5 minutes.

Phase four: Combine olive oil and fresh herbs (parsley, basil, and oregano) in a separate bowl. Pour the herb and oil mixture over the top of your plated soup

Plating: Serve in a bowl with some biscuits on the side!

Wine Pairing: Medium body red wine like Syrah

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