Lentil Lemon Soup

Lentil Lemon Soup

Ingredients

  • 2 tsp canola oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • pinch hot red pepper flakes
  • 1 tsp cumin
  • 1½ cups dry split red lentils, cleaned and rinsed
  • 6 cups chicken stock
  • 2 tbsp lemon juice
  • 2 tbsp fresh parsley, finely chopped
  • salt and pepper to taste

 

Directions

  • 1. Heat oil in large saucepan or dutch oven.
  • 2. Add onion, garlic and hot pepper flakes and cook on low heat for five minutes.
  • 3. Add cumin and lentils, combine well. Add stock, salt and pepper and bring to a boil.
  • 4. Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 30 minutes.
  • 5. Add extra stock or water to thin if necessary. Add lemon juice.
  • 6. Serve sprinkled with parsley.

 

Nutritional information

  • Per Serving (250g)
  • Calories 193
  • Protein 12.8g
  • Carbohydrates 27.6g
  • Fibre 9g
  • Sugars 3.7g
  • Fat 3.4g
  • Cholesterol 5.7mg
  • Potassium 507.6mg
  • Sodium 273.4mg
  • Vitamin A 1%
  • Vitamin C 4%
  • Calcium 1%
  • Folate 3%
  • Iron 90%
  • Zinc 2%
Servings: 
5 - 6

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