Lentil Soup with Lemon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Olive oil spray1 teaspoon olive oil1 small or medium onion, chopped2 medium garlic cloves, minced2 quarts low-sodium vegetable broth or water2 cups dried lentils (about 1 pound) sorted for stones and shriveled lentils, rinsed and drained1 medium potato, diced (about 1 cup)1/2 teaspoon dried oregano, crumbled1/4 teaspoon salt2 to 3 tablespoons fresh lemon juicePepper to taste
Heat a stockpot or Dutch oven over medium-high heat. Remove from the heat and lightly spray with olive oil spray (being careful not to spray near a gas flame). Add the oil, swirling to coat the bottom. Cook the onion and garlic for 2 to 3 minutes, or until the onion is soft, stirring occasionally.
Stir in the broth, lentils, potato, oregano, and salt. Reduce the heat and simmer, covered for 45 minutes or until the lentils are soft (no stirring needed).
Stir in the lemon juice and pepper.
Number of Servings: 9
Recipe submitted by SparkPeople user KKP4673.
Stir in the broth, lentils, potato, oregano, and salt. Reduce the heat and simmer, covered for 45 minutes or until the lentils are soft (no stirring needed).
Stir in the lemon juice and pepper.
Number of Servings: 9
Recipe submitted by SparkPeople user KKP4673.
Nutritional Info Amount Per Serving
- Calories: 86.6
- Total Fat: 1.2 g
- Cholesterol: 4.4 mg
- Sodium: 1,115.0 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 4.2 g
- Protein: 5.3 g
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