Lentil Soup with Lemon
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Lentil Soup with Lemon calories by ingredient
Introduction
Lentils and a sweet potato provide wholesome fiber in this hearty main-dish soup Lentils and a sweet potato provide wholesome fiber in this hearty main-dish soupNumber of Servings: 9
Ingredients
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Olive oil spray
1 teaspoon olive oil
1 small or medium onion, chopped
2 medium garlic cloves, minced
2 quarts low-sodium vegetable broth or water
2 cups dried lentils (about 1 pound) sorted for stones and shriveled lentils, rinsed and drained
1 medium potato, diced (about 1 cup)
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon salt
2 to 3 tablespoons fresh lemon juice
Pepper to taste
Directions
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.