Red Lentil Soup
A warm and comforting red lentil soup simmered with butter, fresh ginger, and aromatic spices, then finished with a sprinkle of Canadian Parmesan for a rich, savoury touch.
Nutritional information
Energy
401 Calories
Protein
22 g
Carbohydrate
49 g
Fat
14 g
Fibre
8.0 g
Sodium
369 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient and % DV*
Calcium
22 % / 283 mg
Niacin
50 %
Vitamin A
48 %
Vitamin B12
43 %
Thiamin
33 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
Ingredients
1 onion, chopped
2 cloves garlic, finely chopped
2 carrots, finely chopped
45 mL (3 tbsp) butter
5 mL (1 tsp) curry powder
15 mL (1 tbsp) fresh ginger, grated
1 L (4 cups) chicken broth, preferably no salt added
37 mL (2 ½ tbsp) tomato paste, preferably no salt added
250 mL (1 cup) red lentils
500 mL (2 cups) milk
Salt and pepper to taste
Canadian Parmesan, finely grated
Preparation
- In a saucepan over medium-high heat, soften the onion, garlic and carrot in the butter. Add the curry powder and cook for 1 minute. Add the ginger, broth and tomato paste. Bring to a boil and add the lentils. Reduce heat, cover and simmer for 20 minutes. Add the milk and adjust the seasoning. Serve topped with cheese.
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