Lemony Lentil Soup Recipe

Name: Lemony Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; 1 small onion; 1 large carrot; 2 stalks celery; 2 garlic cloves; 16 ounces green lentils; ½ cups low sodium chicken broth; 1 teaspoon dried basil; 1 teaspoon dried thyme; 1 teaspoon salt; 6 cups kale leaves; 3 tablespoons fresh lemon juice; 1 teaspoon lemon zest

Servings: persons

2 teaspoons canola oil
1 small onion
1 large carrot
2 stalks celery
2 garlic cloves
16 ounces green lentils
½ cups low sodium chicken broth
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon salt
6 cups kale leaves
3 tablespoons fresh lemon juice
1 teaspoon lemon zest

1
Heat the oil in a 6-quart pot over medium-high heat.
2
Add the onion and cook, stirring until softened and translucent, 3 to 5 minutes.
3
Add the carrot, celery and garlic and cook covered, stirring occasionally, until the carrots are softened, about 5 minutes.
4
Add 12 cups of the broth, the lentils, basil, thyme and salt, and bring to a boil.
5
Reduce the heat to low, add the kale, and cook until the lentils are tender, 30 to 35 minutes, adding more broth if necessary.
6
Stir in the lemon juice and zest.
7
Serve.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons canola oil, 1 small onion, 1 large carrot, 2 stalks celery, and more.

Yes, Lemony Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemony Lentil Soup

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