I fell in love with yellow Canary lentils when I first found them at a wholesale restaurant supply store in Culver City, California called Surfas. They are lighter in flavor than the more common green lentils. If you like lentils you know that they come in all sorts of varieties. Each variety has a very distinct flavor and texture. I find that this soup works really well with yellow lentils. I’m certain you could make it with other lentil varieties. If you try it with a different lentil and you like it – please leave a comment and let me know how it turned out. My older son has been complaining lately that it has been TOO long since the last time I made this for him. This soup freezes well and is just as good, if not better, the second day.
Canary Lentil Soup (6 servings)
- 6 cloves garlic, minced
- 1 large onion, chopped
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 10 cups chicken or vegetable broth
- 2 cups dry white wine
- 2 14.5 oz cans chopped tomatoes
- 1 teaspoon salt
- 1 cup lentils (I prefer yellow Canary lentils)
- 2 large zucchini, chopped
- ⅔ cup small noodles (eg. orzo)
Sauté first six ingredients until wilted, approximately 15 minutes.
Add chicken or vegetable broth, white wine, canned chopped tomatoes, salt and lentils. Simmer 50 minutes uncovered.
Add zucchini and noodles. Simmer 10 additional minutes. Season with additional salt and pepper to taste. Serve.