Red Lentil & Toasted Walnut Soup with Rosemary & Lemon – Lentils.org

Ingredients

• 1½ cups (375 mL) onion, diced
• 2 Tbsp (30 mL) canola oil
• 1 cup (250 mL) walnuts, toasted, plus extra for garnish
• 2 Tbsp (30 mL) rosemary, finely chopped
• 1½ cup (375 mL) split red lentils, rinsed
• 6 cups (1.5 L) vegetable or chicken stock
• 1 lemon, zest and juice
• 1 Tbsp (15 mL) honey
• salt and ground black pepper, to taste
• sour cream, for garnish