This recipe is extremely simple and everyone who’s eaten it has loved it. This recipe came from Lincoln Stevens who was the catering chef for the Woodruff Arts Center and served this recipe at the High Café. Adjust the herbs to suit your household’s preference. I’m not a big fan of rosemary, so I’d have more parsley. The leeks, shallots and garlic are all ways of adding onion flavor to the soup. You could substitute a white or yellow onion for the leeks and shallots and the soup would still be delicious. Leave out the butter, obviously, if you need a vegan dish. We’re running this recipe next month in the AJC.
Ingredients:
1 tablespoon olive oil 1 cup lentils 1 zucchini, cut into 1/4-inch (one quarter) dice 1 crookneck squash, cut into 1/4-inch (one quarter) dice 1 leek, white part only, cut into 1/4-inch (one quarter) dice 4 shallots, minced 2 garlic cloves, minced 4 cups vegetable stock 1/4 cup minced fresh herbs; parsley, thyme and/or rosemary Salt and freshly ground black pepper 2 tablespoons unsalted butter, if desired
Preparation:
In a large stockpot, heat oil over medium heat and add lentils, zucchini, squash, leeks, shallots and garlic. Sauté 5 minutes. Add 1 cup stock, stirring up brown bits from bottom of pot. Add remaining stock and bring to a simmer. Cook until lentils are done, about 10 minutes. Add herbs and season to taste. If desired, finish the soup by adding the butter.