Red Lentil & Toasted Walnut Soup with Rosemary & Lemon –

Red Lentil & Toasted Walnut Soup with Rosemary & Lemon

  By lentilsorg    

July 17, 2015

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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.

  • Prep: 5 Minutes
  • Cook: 20 Minutes
  • 5 Minutes

    20 Minutes

    25 Minutes

  • Yields: 8-10


  1. HEAT the oil in a large pot, and sauté the onion until golden. Add the toasted walnuts and rosemary and sauté for 1-2 minutes stirring constantly. Add the lentils and the stock. Stir well.
  2. BRING to a boil, then reduce to a simmer and cover. Simmer the soup for 15-20 minutes.
  3. RESERVE 1 cup (250 mL) of the thin liquid on top. Using an immersion or stand blender, puree the soup until smooth. Gradually add the reserved liquid until desired consistency is reached. Return the puree back to the large pot.
  4. ADD the lemon zest and juice, honey, and season to taste with salt and black pepper. Bring the soup back to a simmer.
  5. PORTION the soup into bowls and garnish with a dollop of sour cream and toasted walnuts.


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


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium670 mg
Potassium362 mg
Protein12 g
Cholesterol10 mg
Sugar4 g
Total Fat18 g
Saturated Fat3 g
Total Carbohydrates24 g
Dietary Fiber6 g