Tested till perfect Lemon Lentil Soup

Lemon Lentil Soup

A healthy vegan soup for your slow cooker.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2008

Recipe3 out of 5 based on 23 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 1 1large oniononions, diced
  • 2 2carrotcarrots, thinly sliced
  • 2 2celery stalkcelery stalks, thinly sliced
  • 3/4 cup 3/4cupdried green lentils
  • 1/2 tsp 1/2tspdried oregano
  • 1 1bay leafbay leaves
  • 1/4 tsp 1/4tspsalt
  • 3 cups 3cupsvegetable stock
  • 3 cups 3cupschopped kale or spinach
  • 2 tbsp 2tbsplemon juice
  • 1 dash 1dashhot pepper sauce
  • 6 6lemon wedges, (optional)
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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).

Nutritional Information Per each of 6 servings: about

cal 128 pro 8g total fat 1g sat. fat 0
carb 24g fibre 5g chol 0mg sodium 418mg

% RDI:

calcium 8 iron 23 vit A 92 vit C 67
folate 66
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