Lentil Lemon Soup Recipe

Name: Lentil Lemon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14.5 ounce) can chicken broth; 6 cups water; 1 small onion, peeled and diced; 1 bay leaf; 3 sprigs Italian flat leaf parsley; 2 sprigs fresh thyme; 4 cups water; 1 1/2 cups dried brown lentils, rinsed and drained; 1 1/2 pounds Swiss chard - rinsed, stems removed and cut into 1/2 inch slices; 2 tablespoons olive oil; 1 large onion, finely chopped; 4 cloves garlic, crushed; 3 tablespoons chopped fresh cilantro; 1/2 cup lemon juice; salt to taste; 1 lemon, cut into wedges

Servings: persons

1 (14.5 ounce) can chicken broth
6 cups water
1 small onion, peeled and diced
1 bay leaf
3 sprigs Italian flat leaf parsley
2 sprigs fresh thyme
4 cups water
1 1/2 cups dried brown lentils, rinsed and drained
1 1/2 pounds Swiss chard - rinsed, stems removed and cut into 1/2 inch slices
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, crushed
3 tablespoons chopped fresh cilantro
1/2 cup lemon juice
salt to taste
1 lemon, cut into wedges

1
In a large saucepan, combine the chicken broth, 6 cups of water, 1 small onion, bay leaf, parsley and thyme. Bring to a boil, then reduce heat to low and simmer for about 1 1/2 hours. Strain, and reserve 4 cups of the broth for the recipe. Reserve the remaining broth for other uses.
2
Pour the 4 cups of broth into a large soup pot, and add 4 cups of water to it. Stir in lentils, and bring to a boil. Cover, reduce heat to low, and simmer for about 1 hour.
3
Heat olive oil in a large skillet over medium heat. Add the large onion, and cook until transparent, stirring frequently. Add the garlic, and cook for just a minute, until fragrant. Place the chard in the pan, and cook until wilted, about 5 minutes. The smells here are delicious!
4
Transfer the chard and onion mixture to the pot with the lentils. Stir in the cilantro and lemon juice. Season with salt and additional lemon if desired. Simmer covered for an additional 15 minutes before serving. Serve with lemon wedges.

234

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 16 ingredients. The key ingredients include: 1 (14.5 ounce) can chicken broth, 6 cups water, 1 small onion, peeled and diced, 1 bay leaf, and more.

Yes, Lentil Lemon 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.

Lentil Lemon Soup

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