Lemon Lentil Soup
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 128 |
| pro | 8 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 24 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 418 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 23% |
| vit A | 92% |
| vit C | 67% |
| folate | 66% |
-
1 large onion, diced
2 each carrots and stalks celery, thinly sliced
3/4 cup (175 mL) dried green lentils
1/2 tsp (2 mL) dried oregano
1 bay leaf
1/4 tsp (1 mL) salt
3 cups (750 mL) vegetable stock
3 cups (750 mL) chopped kale or spinach
2 tbsp (25 mL) lemon juice
Dash hot pepper sauce
lemon wedges (optional)
Preparation:
In slow cooker, combine onion, carrots, celery, lentils, oregano, bay leaf and sa< pour in stock and 3 cups (750 mL) water. Cover and cook on low for 5 to 7 hours or until lentils and vegetables are tender.
Add kale; cover and cook on high for 20 minutes or until wilted. Discard bay leaf. Stir in lemon juice and hot pepper sauce. Serve with lemon wedges (if using).
Add kale; cover and cook on high for 20 minutes or until wilted. Discard bay leaf. Stir in lemon juice and hot pepper sauce. Serve with lemon wedges (if using).
Source
Canadian Living Magazine: January 2008
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