Makes 4 to 6 servings
Paradoxically, this recipe is equally great on a cold winter day or a hot summer day. Lentils and split peas are nutritious legumes from the pulse family and are full of fibre and vitamins. This soup works well with split peas but the soup will take about an hour or more longer to cook. Watch when shopping not to confuse split peas with lentils with the split peas taking much longer to cook.
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) butter
- 1 medium onion, finely chopped
- 1 medium carrot, shredded
- 2 garlic cloves, finely chopped
- 3 tbsp (45 ml) curry powder
- 1 cup (250 ml) yellow or green lentils
- 4 cups (1 L) beef, chicken or vegetable stock
- 2 tsp (10 ml) lemon juice
- 1/2 tsp (2 ml) salt, or to taste
- 1/4 tsp(1 ml) pepper, or to taste
- 1/2 cup (125 ml) plain yogurt or yogurt cheese* for garnish curry powder and shredded carrot, optional
1. In a heavy saucepan, heat the oil and butter together to prevent the butter burning. Add the onion, carrot, garlic and curry powder, cover and gently cook for 5 minutes to sweat out the flavors. Pour in the lentils and stock and bring to a simmer, partially covered, for 50 to 60 minutes. Add the lemon juice and season to taste.
2. To serve, top with a dollop of yogurt, sprinkling of curry powder and shredded carrot, if desired.
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