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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 toasted almonds, macadamia nuts, or chestnuts. For a little added indulgence, whisk in ¼ cup of 35% cream and 1 tbsp of butter to finish the soup before serving.
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
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