Classic Lentil Soup
(4 to 6 SERVINGS)


  • 1 tbsp olive oil
  • 2 carrot, chopped
  • 1 large sweet potatoe, chopped
  • 1 clove garlic, minced
  • 1 tsp (5 mL) cumin
  • 4 cups (1 L) reduced sodium chicken broth or vegetable broth
  • 2 cups (750 ml) of brown lentils or about 3 cups
  • 1/4 cup (50 mL) chopped fresh parsley
  • 2 tbsp (30 mL) plain yogurt

Cooking Directions:

Heat oil in a large saucepan set over medium heat. Add the garlic, cumin, carrots, allspice, coriander and pepper; cook, stirring often, for 5 minutes. Add chicken or vegetable broth and bring to a boil.

Puree 1/3 of the soup in a blender or food processor until smooth and then return pure to saucepan and reheat.

Rinse lentils and drain well. Add to pan; with sweet potatoes and return to boil. Simmer for 20 minutes. Stir in parsley and serve with a dollop of yogurt in the centre.

Tip: Make-Ahead: Can be made the night before and let it cool over nigth..

Enjoy the natural flavour!

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