Log in!
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
What's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help center
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Red Pepper and Red Lentil Soup
2016-01-27
https://www.metro.ca/userfiles/image/recipes/soupe-poivrons-lentilles-rouges-10414.jpg
PT15M
PT40M
PT55M
In Dutch oven or large saucepan, heat oil over medium heat; cook onion and peppers, stirring often, for 10 minutes or until softened but not browned.Stir in garlic, thyme, cumin, coriander, salt and pepper; cook for 2 minutes.Add broth, lentils and diced tomatoes; bring to boil.Reduce heat and simmer for 25 minutes or until lentils are very tender; let cool for 10 minutes.Purée soup, in batches, using a blender or immersion blender until very smooth.Return to saucepan; cook over medium heat until heated through.Stir in vinegar.Sprinkle with chives; garnish with swirl of cream and black pepper before serving.Tips:For added flavour, roast the peppers under the broiler until the skin is charred and peppers are tender.Peel carefully and remove seeds.Add chopped roasted peppers with lentils.Charred peppers will add a hint of smokiness to the soup.Add a pinch of hot pepper flakes with the other spices for a touch of heat.Add 1/2 cup (125 mL) 35% whipping cream after puréeing for a cream soup.Serve with toasted baguette that's been topped with cheese and broiled until melted if desired.Red lentils are a good choice for this soup as they break down when fully cooked, adding body and thickening the soup.Green and brown lentils cannot be used interchangeably in this soup.
6
Campbell
0
0
0
0
2 Tbsp. (30 mL) olive oil
1 onion, diced
2 red peppers, chopped
4 clove garlic, minced
3 sprigs fresh thyme leaves
1 tsp. (5 mL) ground cumin
1/2 tsp. (3 mL) ground coriander
1/2 tsp. (3 mL) salt and freshly ground pepper
900 mL vegetable broth ready to use Campbell
1 cup (250 mL) dried red lentils
19 oz (540 mL) diced tomatoes, with juices
1 Tbsp. (15 mL) apple cider vinegar or lemon juice
1 Tbsp. (15 mL) fresh chives, chopped
cream, to garnish (optional)
cracked black pepper, for garnish (optional)
Red Pepper and Red Lentil Soup
6
servings
0:15
Preparation
0:40
COOKING
0:55
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)olive oil
-
1
onion, diced
-
2
red peppers, chopped
-
4
clove garlic, minced
-
3
sprigs fresh thyme leaves
-
1 tsp.
(5 mL)ground cumin
-
1/2 tsp.
(3 mL)ground coriander
-
1/2 tsp.
(3 mL)salt and freshly ground pepper
-
900 mL
vegetable broth ready to use Campbell
-
1 cup
(250 mL)dried red lentils
-
19 oz
(540 mL)diced tomatoes, with juices
-
1 Tbsp.
(15 mL)apple cider vinegar or lemon juice
-
1 Tbsp.
(15 mL)fresh chives, chopped
-
cream, to garnish (optional)
-
cracked black pepper, for garnish (optional)
Preparation
In Dutch oven or large saucepan, heat oil over medium heat; cook onion and peppers, stirring often, for 10 minutes or until softened but not browned.
Stir in garlic, thyme, cumin, coriander, salt and pepper; cook for 2 minutes.
Add broth, lentils and diced tomatoes; bring to boil.
Reduce heat and simmer for 25 minutes or until lentils are very tender; let cool for 10 minutes.
Purée soup, in batches, using a blender or immersion blender until very smooth.
Return to saucepan; cook over medium heat until heated through.
Stir in vinegar.
Sprinkle with chives; garnish with swirl of cream and black pepper before serving.
Tips:
For added flavour, roast the peppers under the broiler until the skin is charred and peppers are tender.
Peel carefully and remove seeds.
Add chopped roasted peppers with lentils.
Charred peppers will add a hint of smokiness to the soup.
Add a pinch of hot pepper flakes with the other spices for a touch of heat.
Add 1/2 cup (125 mL) 35% whipping cream after puréeing for a cream soup.
Serve with toasted baguette that's been topped with cheese and broiled until melted if desired.
Red lentils are a good choice for this soup as they break down when fully cooked, adding body and thickening the soup.
Green and brown lentils cannot be used interchangeably in this soup.
Source :
Campbell
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
