Quick soup with carrots and lentils

 Cooking 10 minutes
 Preparation 7 minutes
 4 servings


  • 30 mL (2 tablespoons) of canola oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 10 mL (2 teaspoons) curry powder
  • 1.25L (5 cups) chicken broth
  • 375 mL (1 1/2 cups) Florette shredded carrots
  • 1 can (540 mL) of brown lentils, rinsed, drained
  • To taste, salt and freshly ground pepper
  • 1 small can (160 mL) of coconut milk


  1. In a large saucepan over medium heat, heat oil and brown onion, garlic and curry for 5 minutes, keep stirring.
  2. Add broth and scrape the bottom of the pan with a wooden spoon.
  3. Stir in remaining ingredients except coconut milk. Bring to a boil.
  4. Reduce heat, cover and let simmer for 5 minutes.
  5. Add the coconut milk, stir with a whisk and serve.

Recipe developed in partnership with nutritionist Julie DesGroseillers

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