Lemon lentil soup
One cup of cooked lentils also contains 37% of your recommended daily amount of iron, and is an excellent source of numerous energy-boosting B-vitamins.
Nutrition (per cup serving)
Calories: 275; total fat: 5.6g; saturated fat: 1g; protein: 18.7g; carbohydrates: 37.3g; sugar: 5g; fiber: 16.7g.
1 Tbsp olive oil
1 small onion or ½ large onion, diced
3 carrots, chopped
3 celery, chopped
1 garlic clove, minced
1 cup red lentils
4½ cups vegetable broth
1 (8 oz) bottle low-sodium clam juice (I like Crown Prince)
1 lemon, zest and juiced
⅓ cup chopped parsley
How to make it
Heat the olive oil in a large sauce pan over medium heat.
Add the onion, carrots, celery, and a pinch of salt, and cook until tender, about 5 minutes.
Add the garlic clove, and stir quickly.
Add in the lentils, vegetable broth, and dried thyme. Bring to a boil and reduce heat to low.
Cover, stirring often until lentils are cooked and thickened.
Remove from heat and stir in the lemon juice, zest, and parsley.
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August 16, 2017 at 01:14PM
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