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Lemony Lentil Soup

Veggie.Lover's picture
  Lentils 1 1⁄2 Cup (24 tbs)
  Vegetable stock 8 Cup (128 tbs)
  Potato 1 Large
  Swiss chard 2 Bunch (200 gm)
  Onion 1 Medium, finely chopped
  Olive oil/Salad oil 4 Tablespoon
  Coarsely chopped coriander/1/2 cup chopped parsley plus 3/4 teaspoon ground coriander 1⁄2 Cup (8 tbs) (Use Fresh)
  Garlic 3 Clove (15 gm), minced or pressed
  Salt To Taste
  Pepper 1⁄4 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Lemon juice 3 Tablespoon

Rinse lentils; sort through and discard any foreign material.
Drain well.
Combine lentils and stock in an 8 quart pan; cover and bring to simmering.
Peel potato and cut into 1/2 inch cubes; add to lentils.
Cover and simmer for 20 minutes.
chop chard and add to soup, cover, and continue simmering until lentils are tender (about 20 more minutes).
In a small frying pan over medium heat, cook onion in oil, stirring occasionally, until onion is soft and golden (about 10 minutes).
Add to onion 1/3 cup of the fresh coriander (or 1/3 cup of the parsley coriander mixture) along with garlic and cook for 1 to 2 minutes.
Add onion mixture to soup during the last 5 minutes of cooking.
Stir in salt to taste, pepper, cumin, and lemon juice.
Garnish soup with lemon slices and remaining chopped coriander or parsley coriander mixture.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2022 Calories from Fat 570

% Daily Value*

Total Fat 64 g99.1%

Saturated Fat 9 g44.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4497.2 mg187.4%

Total Carbohydrates 280 g93.3%

Dietary Fiber 113.6 g454.3%

Sugars 20.6 g

Protein 88 g175.7%

Vitamin A 277.7% Vitamin C 297.1%

Calcium 40.5% Iron 165.1%

*Based on a 2000 Calorie diet

Lemony Lentil Soup Recipe