Snacks

Lentil Soup

  • Serves : 4
  • Preparation : 25 minutes
  • Cooking/Cooling : 40 minutes

Ingredients

  • 15 ml (1 tbsp.) olive oil
  • 15 ml (1 tbsp.) butter
  • 1 leek (only the white and tender green parts), thinly sliced
  • 2 carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 5 ml (1 tsp.) ground curry powder, mild or spicy
  • 1.25 L (5 cups) vegetable or chicken broth
  • 175 ml (¾ cup) green Puy lentils or other lentils
  • 125 ml (½ cup) iÖGO Greek 0% Plain yogurt, at room temperature
  • 175 ml (¾ cup) ham, diced
  • 60 ml (¼ cup) Italian parsley, chopped
  • Salt and ground pepper
Try it hot with a spoonful of plain yogurt on top.

Preparation

In a large pot, heat the oil and butter over medium heat. Add the leeks, carrots, parsnips, curry and salt, and cook for about 5 minutes. Add the broth and lentils, and bring to a boil.

Cover and simmer over low heat for 25 to 30 minutes or until the lentils are tender.

Add the yogurt, diced ham and parsley, and adjust seasoning.

Cook for 3 to 4 minutes, without boiling. Serve hot.

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