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Lentils.org

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Red Lentil & Toasted Walnut Soup with Rosemary & Lemon

Prep Time: 5 Minutes

Total time: 25 Minutes

Servings: 8-10

The earthiness of the toasted walnuts and lentils blends well with the festive flavour of rosemary and the bright profile of the lemon. The toasted walnuts in this recipe can be substituted with toasted almonds, macadamia nuts, or chestnuts. For a little added indulgence, whisk in ¼ cup of 35% cream and 1 tbsp of butter to finish the soup before serving.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1½ cups (375 mL) onion, diced

    2 Tbsp (30 mL) canola oil

    1 cup (250 mL) walnuts, toasted, plus extra for garnish

    2 Tbsp (30 mL) rosemary, finely chopped

    1½ cup (375 mL) split red lentils, rinsed

    6 cups (1.5 L) vegetable or chicken stock

    1 lemon, zest and juice

    1 Tbsp (15 mL) honey

    salt and ground black pepper, to taste

    sour cream, for garnish

Directions

  1. HEAT the oil in a large pot, and sauté the onion until golden. Add the toasted walnuts and rosemary and sauté for 1-2 minutes stirring constantly. Add the lentils and the stock. Stir well.
  2. BRING to a boil, then reduce to a simmer and cover. Simmer the soup for 15-20 minutes.
  3. RESERVE 1 cup (250 mL) of the thin liquid on top. Using an immersion or stand blender, puree the soup until smooth. Gradually add the reserved liquid until desired consistency is reached. Return the puree back to the large pot.
  4. ADD the lemon zest and juice, honey, and season to taste with salt and black pepper. Bring the soup back to a simmer.
  5. PORTION the soup into bowls and garnish with a dollop of sour cream and toasted walnuts.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 300
  • Total Fat 18 g
  • Saturated Fat 3 g
  • Cholesterol 10 mg
  • Carbohydrates 24 g
  • Dietary Fibre 6 g
  • Sugar 4 g
  • Protein 12 g
  • Sodium 670 mg
  • Potassium 362 mg
  • Folate 21 mcg

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