Mediterranean Lentil Soup

Created by Executive Chef David Barbieri, CDM, CFPP
Classic Residence by Hyatt in Teaneck
Serves 8

• 1 pound lentils, soaked overnight
• 1 cup onions, 1/2" diced
• 1 cup celery, 1/2" diced
• 1 cup carrots, 1/2" diced
• 1 tablespoon extra virgin olive oil
• 1/4 tablespoon cumin
• 1 teaspoon coriander
• 1 teaspoon tumeric
• 1 teaspoon paprika
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1/2 gallon water
• 1/4 teaspoon low-sodium chicken bouillon granules

BOUQUET GARNI

• 1 teaspoon thyme
• 1/4 teaspoon peppercorns
• 2 each bay leaves
• 4 sprigs fresh chopped parsley

Soak lentils in water overnight.  Just before using, drain and rinse well.

Sauté onions, celery and carrots in olive oil. Add cumin, coriander, tumeric, paprika, onion powder and garlic powder to vegetables and cook about 10 minutes over medium heat. Add lentils to spiced vegetables and stir.

BOUQUET GARNI: Combine thyme, peppercorns, bay leaves and parsley tied in a bundle of cheesecloth (or coffee filter) and submerge in the soup. Cook until lentils are tender and the soup thickens. Just before serving, remove bouquet garni and discard.