Yellow Lentil Soup with Winter Vegetables
Courtesy Toronto Garlic Festival
Servings Prep Time
4persons 15minutes
Cook Time
60minutes
Servings Prep Time
4persons 15minutes
Cook Time
60minutes
Ingredients
  • 1 large onionfinely chopped
  • 5ml ground cumin5 ml
  • 750ml dry yellow lentilsrinsed 3 times
  • 3cloves Ontario garlicchopped fine
  • 500ml tinned tomatoes or 3 medium tomatoescut into quarters
  • 1medium carrotpeeled and cut into bite size pieces
  • 1medium potatoepeel on, cut into bite size pieces
  • 750ml beef or chicken stock
  • 10 ml salt
  • 15ml fresh parsleychopped
Instructions
  1. Sauté onion in vegetable oil in 4 litre saucepan set to medium heat, until dark brown (not burnt), about 10 minutes.
  2. Add cumin, lentils, garlic, tomatoe, carrot, potatoe, stock, salt, and enough water to cover by 2″, and bring to boil. Cover and simmer 30 minutes. Remove from heat and allow to cool.
  3. Puree the lentil mixture in a food processor. Return mixture to saucepan and simmer 10 minutes. Season with salt and pepper to taste.
  4. Serve in bowls with flatbread and garnished with chopped parsley.
  5. Note: Winter squash may be used in place of carrots. To bring out a different flavour profile, cumin may be cooked for some seconds in the hot oil before adding lentils and vegetables.
Recipe Notes
There is no Nutrition Label for this recipe yet.