Lentil Soup with Garlic and Cumin

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 248.2
  • Total Fat: 10.9 g
  • Cholesterol: 9.6 mg
  • Sodium: 848.4 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 4.8 g
  • Protein: 13.5 g

View full nutritional breakdown of Lentil Soup with Garlic and Cumin calories by ingredient
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From HealthyUpdates.com website from Take Out Menu Cookbook From HealthyUpdates.com website from Take Out Menu Cookbook
Number of Servings: 6


    2 T. Olive Oil
    l large onion, finely chopped
    2 garlic cloves, finely chopped
    1 tsp. cumin
    1-3/4 c. lentils
    8 cups chicken stock
    1 t. salt
    Black freshly ground pepper
    2 t. lemon juice
    Olive Oil for drizzling


1. In a large pot set over medium heat, heat the olive oil. Add the onion and garlic and cook for 6 minutes, until the onions become translucent. Add the cumin and continue to cook for another minute. Add the lentils, stock, salt and pepper, and simmer for 30 minutes, or until the lentils have broken down. Add water if the soup needs thinning. Stir in the lemon juice, taste, and re-season if necessary.

2. Ladle into soup bowls and drizzle with olive oil to serve.

Tip: There are many varieties of lentils: red, green, yellow, black. Although green is the easiest to find, any variety will work well in this soup.

This soup can be made up to two days ahead and kept covered in the refrigerator

Number of Servings: 6

Recipe submitted by SparkPeople user BEEHEALTHY2.

TAGS:  Fish | Soup | Fish Soup |

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