Lemon Lentil Soup

Name: Lemon Lentil Soup
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 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

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.

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.

Originally published as Lemon Lentil Soup in Light & Tasty April/May 2002

Reviews

My Review

Click stars to rate

Average Rating:

galinthewoods

Oct 8, 2018

This is a very flavorful soup I did not want to stop eating. It is amazing to think that I used to not like lentils. What I did not have enough of with some vegetables, I made up for with more of other vegetables in the recipe.
LegalSec

Aug 26, 2013

Very good and flavorful. I used onion (did not have leeks), used 1 sweet potato instead of parsnips and I used red lentils instead of the regular brown ones. I was leary about using all of the lemon juice so I only added half and then tasted and decided to add the rest, it adds a nice balanced flavor. Very hearty. I don't think you'll be disappointed with this soup.