Monday, December 03, 2012

Lentil-vegetable soup with cheese curds

This soup is a family recipe. It's chock-full of healthy beans and vegetables, but what makes it special is ladling it, piping hot, over cheese curds and letting the cheese become melted and stringy. Cheese curds are a staple in Canadian cuisine (think poutine). They're made from the solid parts of milk that has soured and taste much better than you would think based on that description. If you add some crusty bread to sop up the broth, you have a well-rounded meal.

To make, peel and chop 2 large carrots, 1 small cooking onion, 3 stalks of celery and 4 cloves garlic. Heat 2T oil over medium-high heat in a large saucepan. Add carrots, celery, onion and garlic, and cook for 2-3 minutes, stirring with a wooden spoon. Add 2L vegetable broth, 1L cold water, 1 can diced tomatoes, 1 can rinsed lentils and 1 can white kidney beans (I omitted the kidney beans). Add 1 tsp each of whatever Italian-style herbs you have. I used rosemary, thyme, oregano, parsley, sage and basil. Bring to a boil, then reduce heat and simmer for about 2 hours. Season to taste. 

Serve very hot over cheese curds.


  1. I am seriously obsessed with lentils, so this looks delicious to me! I need to get back to cooking this winter... your blog helps to motivate me! :)


  2. The idea of serving soup over cheese curds in ingenious! The next time I'm in Canada, I'm going to have to get my hands on some and try making this :)

  3. my guy would love this! :)

  4. I've made lentil soups before, but never with cheese curds! OH MY GOSH, that sounds like heaven! I can just imagine the yummy melty cheesy surprise in the bottom! Thank you for sharing, Kat!


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