Canada's most popular cookbooks!

You are here: Home » Free Recipes

Soups

Browse Recipes | Feature Recipes | Browse Recipes by Title

Soups takes a complete and thorough look at this popular dish, offering over 100 all-new recipes in addition to guidance on preparing, serving and adjusting recipes to fit lower-fat or sodium diets.
  • $16.99 CAN
  • $16.99 US/INTL
Soups
Lemon Lentil Soup

Lemon Lentil Soup      "Lemon Lentil Soup" is available in PDF format print friendly version
Vibrant Mediterranean flavours with a fresh lemon background will have you tasting a whole new spectrum of delights.
 
Olive (or cooking) oil1 tbsp.15 mL
Diced onion1 1/2 cups375 mL
 
Diced carrot1 cup250 mL
Chopped fresh oregano (or 1 1/4 tsp., 6 mL, dried)1 1/2 tbsp.25 mL
Garlic cloves, minced33
Chopped fresh rosemary (or 1/4 tsp.,1 tsp.5 mL
1 mL, dried, crushed)
Salt1/2 tsp.2 mL
Pepper1/2 tsp.2 mL
Dried crushed chilies1/4 tsp.1 mL
Bay leaf11
 
Chicken stock6 cups1.5 L
Dried red split lentils1 1/2 cups375 mL
 
Lemon juice6 tbsp.100 mL
Grated lemon zest1 tsp.5 mL
Pepper1/8 tsp.0.5 mL
 
Crumbled feta cheese1/4 cup60 mL
Chopped fresh parsley1/4 cup60 mL
 
Heat olive oil in large saucepan on medium-high. Add onion. Cook for 5 to 10 minutes, stirring often, until onion starts to brown.

Add next 8 ingredients. Cook for about 3 minutes, stirring often, until carrot is tender-crisp.

Add chicken stock and lentils. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, for about 20 minutes, stirring occasionally, until lentils are very soft. Discard bay leaf.

Stir in next 3 ingredients.

Sprinkle feta cheese and parsley on individual servings. Makes about 7 cups (1.75 L).
 
1 cup (250 mL): 228 Calories; 4.3 g Total Fat (1.8 g Mono, 0.5 g Poly, 1.7 g Sat); 5 mg Cholesterol; 35 g Carbohydrate; 6 g Fibre; 15 g Protein; 995 mg Sodium
 
 
 
Reprinted from Soups © Company's Coming Publishing Limited

Browse Products