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Lemon Lentil Soup

Loaded with protein-rich lentils, this hearty soup is rooted in the old-fashioned goodness of leeks, parsnips, celery and carrots. "The addition of lemon juice transforms what might otherwise be an everyday soup into something out of the ordinary," writes Jean Rowlings of Saskatoon, Saskatchewan.
  • Total Time
    Prep: 10 min. Cook: 1-1/4 hours
  • Makes
    6 servings

Ingredients

  • 1 cup chopped leeks (white portion only)
  • 2 tablespoons canola oil
  • 1 can (15 ounces) tomato puree
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1/4 cup chopped peeled parsnips
  • 2 tablespoons dried basil
  • 8 cups water
  • 1-1/2 cups dried lentils, rinsed
  • 2 bay leaves
  • 1 tablespoon grated lemon zest
  • 1-1/2 teaspoons salt
  • 1 teaspoon dill weed
  • 1/2 teaspoon pepper
  • 2 to 3 tablespoons lemon juice

Directions

  • In a large saucepan, saute leeks in oil until tender. Add the next five ingredients; saute for 3-4 minutes. Add water; bring to a boil. Add lentils and bay leaves. Reduce heat; cover and simmer for 30 minutes.
  • Stir in lemon zest, salt, dill and pepper; simmer 30 minutes longer or until lentils are tender. Discard bay leaves. Stir in lemon juice.
Nutrition Facts
1-1/2 cups: 248 calories, 5g fat (1g saturated fat), 0 cholesterol, 637mg sodium, 39g carbohydrate (0 sugars, 14g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

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