Share this recipe
When you're looking for the perfect lunch to warm your soul on a chilly fall day, it really doesn't get any better than this!
6 bacon slices, finely diced
1 cup (250 mL) finely chopped onion
3 garlic cloves, minced
½ cup (125 mL) diced celery
½ cup (125 mL) diced carrots
5 sprigs fresh thyme, leaves only
¼ cup (60 mL) white wine
6 cups (1.5 L) stock
2 cups (500 mL) 35% cream
2 cups (500 mL) finely diced yellow potatoes
1 ¼ cups (310 mL) split red lentils
¼ tsp (1 mL) ground cayenne pepper
3 1/2 cups (875 mL) fresh or frozen corn
to taste, salt and ground black pepper
¼ cup (60 mL) sour cream
¼ cup (60 mL) finely sliced fresh chives
Quick Tip: For a crunchy garnish, try roasting split red lentils for topping. Soak 1/4 cup (60 mL) split red lentils in water for 1 hour. Drain lentils and scatter on a lined baking tray. Roast in 350˚F (180˚C) oven, turning once, approximately 15-20 minutes.
Please share your location to continue.
Check our help guide for more info.