Jul 14 2026
Restaurants›The Bayou›Soup & Salad Recipe

Soup & Salad Recipe

Inspired by The Bayou
Time50m
Serves4

Soup & Salad

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Ingredients

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Lentil Soup

Simple Mixed Green Salad with Lemon Vinaigrette

Method

Lentil Soup

  1. 1

    Prep

    Rinse lentils in a fine-mesh sieve until water runs clear; pick through to remove any small stones or debris. Dice the onion, carrot and celery. Mince the garlic.

  2. 2

    Sauté aromatics

    In a medium-large pot, heat 2 tbs olive oil over medium heat. Add the diced onion, carrot and celery. Cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

  3. 3

    Build the soup

    Stir in 1 tbs tomato paste, 1 tsp ground cumin, 1 tsp dried thyme and the bay leaf. Cook 1 minute to bloom the spices. Add the rinsed lentils, 4 cups vegetable broth and 1 cup water. Stir to combine and bring to a gentle boil.

  4. 4

    Simmer

    Lower heat to a simmer, partially cover the pot, and cook until lentils are tender but not falling apart, about 25–30 minutes. Stir occasionally and add a splash more water or broth if soup thickens too much.

  5. 5

    Finish and season

    Remove bay leaf. Stir in 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning. Add 1 tsp red wine vinegar or lemon juice to brighten the flavor. If you prefer a creamier texture, use an immersion blender to puree about 1/3 of the soup, or transfer a cup to a blender, puree, then return to pot. Warm through 1–2 minutes.

  6. 6

    Serve

    Ladle soup into bowls and garnish with 2 tbs chopped fresh parsley if using. Serve hot alongside the salad.

Simple Mixed Green Salad with Lemon Vinaigrette

  1. 7

    Prep salad ingredients

    Wash and spin or pat dry the mixed greens. Halve the cherry tomatoes, thinly slice the cucumber and red onion. Measure out cheese if using.

  2. 8

    Make vinaigrette

    In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 0.5 tsp Dijon mustard, 0.5 tsp honey or maple syrup, 0.5 tsp salt and 0.25 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acid or seasoning to preference.

  3. 9

    Assemble salad

    In a large bowl toss the mixed greens, cherry tomatoes, cucumber slices and red onion with the vinaigrette until lightly coated — start with half the vinaigrette and add more to taste. Sprinkle crumbled feta or shaved Parmesan over top if desired.

  4. 10

    Serve

    Plate the salad immediately so greens remain crisp. Serve alongside the warm lentil soup.

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