Red Lentil & Toasted Walnut Soup with Rosemary & Lemon
The earthiness of the toasted walnuts and lentils blends well with the festive flavour of rosemary and the bright profile of the lemon. The toasted walnuts in this recipe can be substituted with...
Keywords
- boiling
- split (red
- yellow)
- gluten-free
- home cook
- english
- winter
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Cooking tools:
- Immersion blender
- Blender
- Pot
- Stove
- Chef's knife
- Cutting board
- Microplane
- Measuring cup
- Spoon
- Serving bowl
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
- ground black pepper
- sour cream, for garnish
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