Low-Fat Lentil Soup with Herbs and Lemon Recipe

Name: Low-Fat Lentil Soup with Herbs and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lentils, soaked overnight in; 1 cup water; 6 cups nonfat chicken broth; 2 tbsp. olive oil; 1 tsp. dried tarragon; 1/2 tsp. dried oregano; 1 yellow onion, thinly sliced; 1 tbsp. lemon juice; 4 thin slices of lemon; Salt and pepper to taste (optional)

Servings: persons

1 cup lentils, soaked overnight in
1 cup water
6 cups nonfat chicken broth
2 tbsp. olive oil
1 tsp. dried tarragon
1/2 tsp. dried oregano
1 yellow onion, thinly sliced
1 tbsp. lemon juice
4 thin slices of lemon
Salt and pepper to taste (optional)

1
Bring the lentils to a boil in the broth.
2
Reduce the heat and simmer until tender, approximately 15 minutes (if you have not pre-soaked the lentils, increase your cooking time by about 15 more minutes).
3
While the lentils are cooking, saute the onions in oil for 8 minutes or until they are golden brown.
4
Remove from heat and set aside.
5
When the lentils are tender, add the onions, herbs, salt and pepper.
6
Cook for 2 minutes.
7
Stir in the lemon juice and garnish with lemon slices.

758

kcal

Calories

Fat

Carbs

117

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 10 ingredients. The key ingredients include: 1 cup lentils, soaked overnight in, 1 cup water, 6 cups nonfat chicken broth, 2 tbsp. olive oil, and more.

Yes, Low-Fat Lentil Soup with Herbs and Lemon 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.

Low-Fat Lentil Soup with Herbs and Lemon

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