Lentil and Summer Vegetable Soup

Yield: Serves 3-4

Recipe by Dan Clapson


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


  1. Place the first 6 ingredients in a medium pot and bring to a boil on medium-high heat.
  2. Reduce to medium heat and let simmer, uncovered, until lentils are al dente, about 15 minutes.
  3. 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.
  4. Add remaining ingredients, season to taste with salt and pepper and cook until snap peas are bright green and tender, approximately 2-3 minutes.
Recipe by Dan Clapson

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