Long live the camelina! The roasted oil winner of the SIRHA Innovation Award 2023

Ultra-comforting winter soup

Written by Chantal Van Winden


Posted on February 06 2024

Preparation: 1 hour | Cooking time: 30 minutes | Servings: 6 servings


1 C. tablespoon (15 ml) of virgin camelina oil Signé Caméline

1 cup (250 ml) chopped onions

2 cup (500 ml) sliced ​​leeks

2 cloves of garlic, chopped

2 cups (500 ml) small julienned carrots (they should fit in the spoon!)

Salt to taste

8 cups (2 liters) homemade broth

2 cups (500 ml) cooked poultry

2 cups (500 ml) cooked naked oats

1 cup (250 ml) cooked beluga lentils

To taste: local hot sauce


  1. In a large pot, heat the oil and sweat the onions, leeks, garlic and carrots with a little salt.
  2. When they have fallen a little and are bright in color, add the broth. Bring to the boil, reduce the heat and simmer for about 10 minutes to cook the vegetables.
  3. When the vegetables are cooked, add the cooked poultry, cooked naked oats and cooked lentils. Continue cooking until all the ingredients are heated.
  4. Taste and adjust the seasoning if necessary (the addition of salt will vary depending on the seasoning of the broth). If desired, add a little hot sauce.
  5. Serve with a slice of toasted bread rubbed with garlic.

Tip : If you have leftover cooked poultry, this soup is a great way to enjoy them in a different way! If you do not have cooked poultry on hand, it is possible to use small pieces of raw poultry, added to the boiling broth in step 3. You then wait until the poultry is cooked before adding the oats and lentils. Along the same lines, if you love meatballs, replace the poultry with your favorite meatballs which can also be cooked in the broth in step 3. You can also keep the soup vegetarian by adding more legumes .

Recipe and photo credit: Caribou



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