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Lemony Lentil Soup


Serves: 6

Prep Time: 20 minutes

Cooking Time: 35 minutes

Difficulty: Easy

Comments

Comments: This light soup has a fresh, zingy, lemony flavor.

Ingredients

2 tablespoons olive oil

1 onion(s), yellow or white, finely chopped

1 stalk celery

1 carrot(s)

1 cup mushrooms, Crimini or button or combo, sliced

1 clove garlic, fresh

1 bay leaves

2 teaspoons curry powder

1 1/2 cups lentils, dry

6 cups vegetable broth, reduced sodium

1 lemon(s), quartered

14 1/2 can tomatoes, canned already chopped, with juice

1/4 teaspoon salt

1/4 teaspoon pepper, black, ground

1 cup spinach, fresh baby

Preparation

Heat the oil in a soup pot over medium high heat. Add and saute the onion, celery, carrot mushrooms, garlic and bay leaf for about 5 minutes or until soft. Stir in the curry powder. Add the tomatoes (with their juices), lentils, broth and lemon and bring to a simmer. Reduce heat to medium low, cover partially and stir occasionally for 25 to 30 minutes. Remove the lemon and bay leaf. When ready to serve, stir in the salt, pepper and spinach. Serve immediately.

Nutrition

Per Serving About: 260 calories, 6 g fat, 1 g saturated fat, 0 g trans fat, 6 g protein, 41 g carbohydrates, 8 g dietary fiber, 420 mg sodium


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