Advertising
Advertising
Lentil soup. This classic Quebec soup is quick and easy to prepare and can be frozen to keep longer.
INGREDIENTS
2 onions, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon (2.5 ml) curry powder
15 ml (1 tbsp.) Olive oil
2 carrots, peeled, cut into brunoise (finely diced)
1.25 liters (5 cups) chicken broth
3/4 cup (145 g) red lentils, rinsed
Harissa or other hot pepper paste, to taste
PREPARATION
In a saucepan over medium-high heat, brown the onions, garlic, and curry in the oil. Add the carrots and cook for 1 minute, stirring constantly. Add remaining ingredients.
Bring to a boil. Cover and simmer gently for 10 minutes. Adjust seasoning. Serve with crispy spiced pitas, if desired.
Advertising