Lentil and Date Soup

Here it is folk! The recipe to follow the video (which can be seen here: http://ciaodownwithmamatheresa.com/video/)


Lentil and Date Soup


(Excerpt from The All-New Vegetarian Passport (Whitecap Books) by Linda Woolven


Lemtil Soup with a hint of fruit. How very Middle Eastern.


1 Tbsp (15 mL) butter or dairy-free nonhydrogenated margarine

1 large cooking onion

4 large garlic cloves

6 cups (1.5 L) vegetable stock

1 ½ cups (375 mL) dried red lentils, washed

4 dried dates, pitted and chopped

½ tsp (2 mL) ground cumin

sae salt and pepper


In a soup pot over medium-low heat, melt the butter and sauté the onion, stirring, for about 20 minutes. Add the garlic, then the stock, lentils, dates, cumin, and sea salt and pepper to taste and bring to a boil over high heat. Cover, reduce the heat to low and cook, stirring occasionally, for about 30 minutes. You may need to add more water. This is also good puréed. 

Lentil Date Soup

Linda Woolven surprised me with the combination of flavours. I love lentils and dates, but had never thought of them together. Obviously, I need to do what Linda’s done and travel the world a bit more, because this is not an unusual pairing in the Middle East.

The great thing about this soup is it will continue to warm us during this extended cold spell, but not be too heavy. Lentils keep it hearty but healthy. She masters a perfect balance between her focus on well-being and her love of really good food.

I’m tempted to try this with some salty feta crumbled on top and fresh minced cilantro, if only because I would add those two things to absolutely everything if I could.