This lemony lentil soup is a very flavorful dish that seems to improve with each left-over serving. The lemons are a great complement to the lentils. The soup freezes well.
1. Rinse lentils.
2. Heat oil in large pot, add onions. Saute till translucent.
3. Add carrots, garlic, salt and pepper, chilies, rosemary, oregano & bay leaves. Saute till carrots are tender.
4. Add stock and lentils. Simmer 25 minutes.
5. Add lemon juice & zest. Sprinkle with cheese and dill. Serve
My sister (Elizabeth) added chopped bits of chicken sausage. I added spicy Italian sausage and omitted the cheese. This is a very flexible recipe and as long as the lemon components are included it is still delicious no matter how it is seasoned
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 320 | ||
Calories from Fat: 47 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 7.2mg | 2 % | |
Sodium 365.2mg | 13 % | |
Potassium 741.4mg | 20 % | |
Total Carbohydrate 50g | 15 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 41.8g | ||
Protein 21.1g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 320
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