This soup will be your ally on very cold days as it delivers on its promise to fill you up while still being very tasty. A no-fla-fla bowl that provides the warmth and energy you need to face the winter.
INGREDIENTS
- 1 large drop of vegetable cooking oil
- 4 garlic cloves, chopped
- 3 shallots, chopped
- 6 1⁄2 tsp. salted herbs
- 4 tbsp. Maple syrup
- 3 tbsp. dried thyme
- 1 C. celery seeds
- 1 carrot, sliced
- 3 celery stalks (with leaves), sliced
- 115 g (3⁄4 cup) rutabaga, diced
- 1 potato, peeled and diced
- 2 bay leaves
- 160 g (3⁄4 cup) Puy lentils
- 1.6 liters (6 1⁄2 cups) cold water
- 1 C. lemon juice
- 35 g (1/3 cup) rolled oats
- Ground pepper (kindly)
GARNISH: Fresh flat-leaf parsley, chopped
PREPARATION
- Heat the oil in a large pot over medium heat. Brown the garlic and shallots with the salted herbs, maple syrup, thyme, celery seeds and pepper for about 2 minutes. Add carrot, celery, rutabaga, potato, bay leaf and lentils, stir for another 1 minute.
- Add water, lemon juice and oats. Stir and bring to a boil. Lower the heat slightly, cover and simmer for about 20 minutes, stirring occasionally. Remove the bay leaves.
- Serve in bowls and garnish with parsley.
Rutabaga and turnip are sometimes confused. Although these vegetables share some similarities, they differ in size, color and taste. Turnips are usually smaller. Its flesh is white, while that of rutabaga is yellow.
This recipe is from Geneviève Plante’s new cookbook soup time published by Editions La Presse. (152 pages; $26.95)