Combine olive oil, onions, carrots, celery, and shitake mushrooms. Toss until all are well coated. Roast in a convection oven at 425°F for 12-15 minutes or until vegetables are browned.
Whisk together water, MINOR’S Natural Gluten Free Vegetable Base, MINOR’S Sun Dried Tomato Pesto, and Roasted Garlic Flavor Concentrates, and bring to a simmer.
Add roasted vegetables, kale, broccoli, tomatoes, and lentils. Continue to simmer until all of the vegetables are tender.
Add tarragon, chives, parsley, vinegar and salt and serve.
Ingredients
5 tbsp oil, olive
2 1/2 cup onion(s), red, small diced
1 1/2 Carrots, small diced
1 qt mushroom(s), shiitake, sliced
3 qt water
3 tbsp Minors Natural Gluten Free Vegetable Base
1 1/2 tbsp Minors Sun Dried Tomato Pesto Flavor Concentrate
