Beluga lentil cream soup

Creamy, comforting, and rich in plant-based protein. A soup that showcases Quebec beluga lentils.

Ingredients

• 200 g Tournevent beluga lentils
• 750 ml vegetable or chicken broth
• 1 onion (or 2 shallots)
• 1 clove of garlic
• 10 cl cream (or plant-based cream)
• 1 drizzle of Tournevent canola oil
• 1 tsp Herbes de Provence or Belles du Lac seasoning
• 1 bay leaf
• Salt and pepper

Preparation

1. Sauté the onion and garlic in canola oil for about 5 minutes.
2. Add the rinsed lentils, broth, and bay leaf. Cook for 25 to 30 minutes.
3. Add the cream, then blend until smooth.
4. Adjust the consistency with a little broth if needed.
5. Serve hot.

Tournevent Tip: Add a drizzle of Tournevent flax or pumpkin oil when serving, along with a few seeds from our flax, hemp, and buckwheat blend for a crunchy touch.

⏱ 40 minutes preparation · 4 side servings

📄 Download recipe card (PDF)