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Herbed Vegetable Soup with Lentils, Quinoa and Basil Pesto


Herbed Vegetable Soup with Lentils, Quinoa and Basil Pesto

Serves 6


2 T Butter

½ c Carrot, ¼ inch slices

½ c Turnips, ¼ inch slices

½ c Parsnips, ¼ inch slices

1 T Italian Seasoning, dry

½ c Leek, medium dice

1 c Savoy or Napa Cabbage, medium dice

3 quart Chicken Stock

1 c Lentils

½ c Quinoa

½ c Zucchini, ¼ inch slices

½ c Peas, fresh or frozen

2 t Salt, Kosher

1 c Basil Pesto (recipe below)

Place butter in a dutch oven and heat over a medium flame.  When butter begins to bubble, add the carrots, turnips and parsnips.  Toss to coat with a soft spatula and cook for about 5 minutes.   Add Italian seasoning, leek and cabbage and toss while cooking for another 3 minutes.  Add chicken stock, lentils and quinoa and bring up to a simmer over a high heat.  Cook until the vegetables, lentils and quinoa become tender.  Add Zucchini, peas and salt and cook for another 3 minutes.  Taste and adjust salt as needed.  Serve with a dollop of basil pesto.


Basil Pesto

2 c fresh Basil Leaves, lightly packed

½ c freshly grated Parmesano-Reggiano cheese

1/3 c Pine Nuts

2 cloves Garlic, peeled and trimmed

¼ c Water

1 Lemon, juiced

¼ c Extra Virgin Olive Oil

Kosher Salt and freshly ground Black Pepper to taste

Place basil, parmesan, pine nuts, garlic and water in a small food processor or blender.  Run on low until broken down and combined but still slightly chunky.  Add olive oil while running to combine.  Taste and adjust with salt and pepper to suit your liking.