Lentil Soup
Ingredients:
| 8 lb. |
Onions, diced ½ inch |
| 8 lb. |
Celery, diced ½ inch |
| 5 lb. |
Carrots, diced ½ inch |
| 12 oz. |
Garlic, chopped |
| 12 gal. |
Water |
| 15 lb. |
Lentils, rinsed |
| 13 each |
Russet potatoes, peeled, diced ½ inch |
| 2-No.10 cans |
Diced tomatoes |
| ½ -No.10 can |
Tomato puree |
| |
Cornstarch slurry if needed
Salt, pepper, whole leaf thyme and marjoram to taste |
Method:
- In a steam kettle, sauté the onions, celery, carrots and garlic until soft.
- Add the rinsed lentils and water and bring to a boil. Simmer approx. 40 minutes.
- Add the potatoes, diced tomatoes and tomato puree. Season!
- Cook until the potatoes are tender.
- Check the consistency and seasoning.
Source: Chef Keith Hammerich, CCSF
|
