Lemon Dill Lentil Soup
Ingredients
Yield: 4 servings
3 cups diced onion
2½ cups vegetable stock
2 cups diced potato*
1 cup diced carrot*
½ cup red lentils
2 teaspoons minced garlic clove
1 bay leaf
½ teaspoon ground cumin
¼ teaspoon ground black pepper
2 cups chopped baby spinach
¼ cup lemon juice
2 tablespoons chopped fresh dill
¼ teaspoon salt (optional)
*Leave peel on
Nutrition information
Serving size: 1½ cups
Calories: 232
Total Fat: 1 g
Saturated Fat: 0.2 g
Monounsaturated Fat: 0.2 g
Polyunsaturated Fat: 0.4 g
Sodium: 597 mg
Total Carbohydrate: 48 g
Dietary Fiber: 7.4 g
Sugars: 8.4 g
Protein: 9.7 g
Source: Recipe adapted from Megan at These Things I Love
Instructions
1. In a medium sauce pan, over high heat, add onion, stock, potato, carrot, lentils, garlic, bay leaf, cumin and black pepper. Cover and bring to a simmer.
2. Reduce heat and cook for 20 minutes until lentils are very soft and mushy.
3. Stir in remaining ingredients and serve.