Lemon Lentil Soup

By The Canadian Living Test Kitchen

763 people added this to their Recipe Box

Lemon Lentil Soup
Photography by Edward Pond

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	128128 cal
pro	8 g8g pro
total fat	1 g1g total fat
sat. fat	00 sat. fat
carb	24 g24g carb
fibre	5 g5g fibre
chol	0 mg0mg chol
sodium	418 mg418mg sodium
% RDI:	-
calcium	88 calcium
iron	2323 iron
vit A	9292 vit A
vit C	6767 vit C
folate	6666 folate

More great recipes from this menu:

A healthy vegan soup for your slow cooker.

Ingredients

1 large onion , diced1 1large oniononions, diced
2 carrots , thinly sliced2 2carrotcarrots, thinly sliced
2 celery stalks , thinly sliced2 2celery stalkcelery stalks, thinly sliced
3/4 cup dried green lentils 3/4 3/4cup cupdried green lentils
1/2 tsp dried oregano 1/2 1/2tsp tspdried oregano
1 bay leaf 1 1bay leafbay leaves
1/4 tsp salt 1/4 1/4tsp tspsalt
3 cups vegetable stock 3 3cups cupsvegetable stock
3 cups chopped kale 3 3cups cupschopped kale or spinach
2 tbsp lemon juice 2 2tbsp tbsplemon juice
1 dash hot pepper sauce 1 1dash dashhot pepper sauce
6 lemon wedges , (optional)6 6lemon wedges, (optional)

Preparation

In slow cooker, combine onion, carrots, celery, lentils, oregano, bay leaf and salt ; 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).

Source : Canadian Living Magazine: January 2008

Keywords : Main Course; Vegan; Soup; Lentils; Onions; Slow-Cook/Crockpot; Kale;

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