Lemony Lentil Soup
A superb summer soup with lentils and lemon make this the perfect vegetarian and gluten free dish.
Servings 8 smaller portions
Calories 146
Ingredients
- 1 Tbsp (15 mL) canola oil
- 1/2 cup (125 mL) diced yellow onion
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup (250 mL) diced sweet potato
- 2 Tbsp (30 mL) fresh grated ginger
- 2 tsp (10 mL) turmeric
- 1 tsp (5 mL) cumin
- 1/2 tsp (2 mL) cinnamon
- 1/2 tsp (2 mL) dried chili flakes or as desired
- 5 cups (1.25 L) vegetable broth
- 1 cup (250 mL) dried red split lentils
- salt, to taste, optional
- 1 lemon, zest & juice
- fresh basil or cilantro, to garnish, if desired
Instructions
- In a deep soup pot or Dutch Oven, heat canola oil over medium. Add onions, garlic, red pepper, and sweet potato. Sauté for 2-3 minutes, just until onions begin to sweat and soften.
- Stir in ginger, turmeric, cumin, cinnamon and chili flakes and sauté for another 1-2 minutes.
- Add broth and lentils, reduce heat to medium low and simmer for 10-12 minutes until lentils have softened. Season with salt if desired.
- Grate and juice lemon. Stir in just before serving.
- Garnish bowls with chopped basil or cilantro, as desired.
Notes
- Split red lentils cook quickly, thickening the soup. Add a little more broth if desired.
- Make this a meal! Double the soup portion and add a salad and warm naan or pita!
Nutrition
Serving Size: 0.125of recipe | Calories: 146 | Total Fat: 3g | Carbohydrate: 26g | Fibre: 10g | Sugars: 4g | Protein: 8g | Sodium: 428mg | Potassium: 460mg | Iron: 3mg