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Lentil Soup Recipe
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Course
Main Course, Soup
Cuisine
Indian
Cook Mode
Prevent your screen from going dark
Servings
6
Ingredients
1x
2x
3x
1
tsp.
of olive oil enough to coat the pan
1
large sweet onion finely chopped
3
whole medium carrots diced
½
tsp
of cumin
½
bay leaf
1 ½
cups
of red/orange sorted and washed
48
oz.
of low sodium chicken or vegetable broth
Lemon wedges from 2 lemons
½
cup
cilantro for garnish
Pepper to taste
Instructions
Sauté onions until caramelized. Do not skimp on this part as it imbues the soup with sweetness.
Once the onions are caramelized add carrots and sauté for three more minutes.
Add lentils and cumin and coat with mixture.
Add broth and bay leaf; cook uncovered on a slow simmer until the lentils and carrots are soft.
Puree with an immersion blender.
Garnish with cilantro and squeezed lemon.
Lemon enhances the flavor and cuts down the need for salt. The consistency is meant to be soupy and not too thick.
Notes
Iron 28% DV
Vitamin C 27%DV
Vitamin A 107%DV
Calcium 8%DV
Folate 34%DV
B6 23%DV
Thiamin 19%DV.
The soup is also high in phosphorus, potassium, copper, manganese and zinc.
Nutrition
Nutrition Facts
Lentil Soup Recipe
Amount Per Serving
Calories
239
Calories from Fat 18
% Daily Value*
Fat
2g
3%
Saturated Fat 0g
0%
Cholesterol
0mg
0%
Sodium
450mg
20%
Fiber 7g
29%
Protein
17g
34%
* Percent Daily Values are based on a 2000 calorie diet.
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