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Red lentils add heartiness and extra protein to a classic cozy soup that is perfect for any cold and blustery night. The best part? It is completely pantry-friendly! Serve a cup of it as a first course, or make it into a meal by adding some crusty whole grain bread and a side salad.
2 (142 g) cans whole baby clams
4 slices bacon, chopped
1 onion, diced
2 celery ribs, diced
1 carrot, diced
1/2 tsp (2 mL) dried thyme
1 yellow-fleshed potato, diced
3 garlic cloves, minced
1 (28 oz/796 mL) can diced tomatoes
4 cups (1 L) water
1 cup (250 mL) split red lentils
2 bay leaves
2 Tbsp (30 mL) lemon juice
to taste, salt and pepper
Quick tip: Any all-purpose or boiling potato will work for this recipe – be sure to avoid baking or russet potatoes, as they will fall apart in the soup.
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