Lentil and Summer Vegetable Soup
Recipe by Dan Clapson
Ingredients
1 cup uncooked beluga lentils, green lentils in lieu
5 cups (1ΒΌ L) vegetable broth
1 cup (240 mL) white wine
1 bay leaf
2 cloves garlic
1 yellow onion, halved
1 bunch scallions
1 small zucchini, halved and thinly sliced, approximately 2 cups
1 Tbs (15 mL) lemon juice
2 tsp (10 mL) turmeric powder
2 tsp (10 mL) liquid honey
1 tsp lemon zest
1 cup snap peas
To taste salt and pepper
Preparation
- Place the first 6 ingredients in a medium pot and bring to a boil on medium-high heat.
- Reduce to medium heat and let simmer, uncovered, until lentils are al dente, about 15 minutes.
- Remove bay leaf, garlic and onion from pot and discard. Add in scallions, zucchini, lemon juice and turmeric powder and continue to cook for 10 minutes.
- Add remaining ingredients, season to taste with salt and pepper and cook until snap peas are bright green and tender, approximately 2-3 minutes.
