Lemon Lentil Soup

Lentils are such a great source of fiber and protein that I’ve made a personal goal to get them into more dishes. What I’ve noticed is that you can easily sneak them into things because when they cook they just sort of.. blend in. I understand that’s a terrible description, but you’ll have to cook them and see for yourself!  This soup was really tasty and fresh.  I froze the leftover servings and really look forward to having it again on a cool winter night.

Lemon Lentil Soup– slightly adapted from The big book of little lentils

Serves: 6

2 tsp. olive oil

1 white onion, chopped

2 cloves garlic, minced

1/4  tsp. crushed red pepper flakes (do 1/2 tsp if you like spicy)

1/2 tsp. ground cumin

1.5 cups dry split red lentils (I used Goya brand), cleaned and rinsed

6 cups reduced sodium chicken broth

2 tbsp. fresh lemon juice

2 tsp. dried parsley (or 2 tbsp. fresh)

salt and pepper to taste

Instructions:

  1. Heat oil in a large pot
  2. Add onion and saute 4-5 minutes until translucent.  Add garlic and red pepper flakes and cook an additional minute
  3. Add cumin and lentils, combine well.  Add chicken broth, salt and pepper and bring to a boil
  4. Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 30 minutes
  5. Add lemon juice and serve with parsley sprinkled on top and 3 (1 oz) slices of ciabatta bread

Nutrition Facts (per serving without the bread): 193 calories, 13g protein, 28g carbohydrate (9g dietary fiber), 3.4g fat (.7g saturated)

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