Lentil Lemon Soup – Lentils.org

Lentil Lemon Soup

  By lentilsorg      

July 14, 2015

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  • Prep: 5 Minutes
  • Cook: 35 Minutes
  • 5 Minutes

    35 Minutes

    40 Minutes

  • Yields: 5-6


  1. Heat oil in large saucepan or dutch oven.
  2. Add onion, garlic and hot pepper flakes and cook on low heat for five minutes.
  3. Add cumin and lentils, combine well. Add stock, 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 extra stock or water to thin if necessary. Add lemon juice.
  6. Serve sprinkled with parsley.


2 tsp canola oil

1 onion, chopped

2 cloves garlic, finely chopped

pinch hot red pepper flakes

1 tsp cumin

1½ cups dry split red lentils, cleaned and rinsed

6 cups chicken stock

2 tbsp lemon juice

2 tbsp fresh parsley, finely chopped

salt and pepper to taste


Nutrition Facts

Serving Size250 g
Sodium273.4 mg
Potassium507.6 mg
Protein12.8 g
Cholesterol5.7 mg
Sugar3.7 g
Total Fat3.4 g
Total Carbohydrates27.6 g
Dietary Fiber9 g