Tuesday, February 7, 2023
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

10th Anniversary AGH Run for Women’s Health, June 10

10th Anniversary AGH Run for Women’s Health Saturday, June...

Vallentyne Bake, Tuesday, February 14

Mark your calendars for H.F.T's 9th Vallentyne...

2 bedroom furnished apartment for rent, downtown Almonte

Two-bedroom, one-bath fully furnished apartment for rent...
LivingFood and DrinkGay Cook's spicy lentil soup with yogurt

Gay Cook’s spicy lentil soup with yogurt

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.

If you have any questions about a recipe or other food question, please email:gay@gaycook.com or phone: 613-728-3253


Bacon and Chard Dutch Baby

Ginger Stir-Fry Beef



From the Archives