1621 8th Street East, Saskatoon Contact | (306) 955-1832 | store@saskmade.ca |


  • 4 cups chopped carrots
  • 4 garlic cloves
  • 5 tbsp canola oil, divided
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 onion, diced
  • 1 1/4 cups split red lentils
  • 5 cups chicken of vegetable stock
  • 3/4 cup whipping cream
  • salt and pepper to taste


Preheat oven to 400 F. Line a baking sheet with parchment paper.

In a large bowl, toss together carrots, garlic, 3 tbsp canola oil, salt, and pepper. Dump onto the prepared baking sheet and arrange in a single later. Roast for 30 minutes, until carrots are slightly caramelized and tender, stirring occasionally. Remove from oven.

In a large pot or dutch oven, heat 2 tbsp of canola oil over medium-high heat. Add the onion and saute for 5 minutes, until translucent. Stir in carrots and garlic. Add lentils and stir to coat. Add stock, cover and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until lentils are soft. Remove pot from the heat. Use an immersion blender to puree the soup (or puree in batches in a blender or food processor), then stir in the dream. If the soup seems too thick, thin it out with more stock or water. Season to taste with salt and pepper.

Back to Top