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Lemony Lentil Soup

It's super easy to make this delicious plant based soup. Makes a big batch!
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Course: dinner, lunch, Soup
Cuisine: dairy free, gluten free, plant based, vegan
Keyword: Dr Stephanies Kitchen, healthy soup, lentil soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 232kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 large soup pot

Ingredients

  • 1 tbsp olive oil sub avocado or coconut oil
  • 1 medium onion; diced
  • 2 stalks celery; diced
  • 2 carrots; peeled and diced
  • 1 tsp sea salt
  • 2 cloves garlic; minced
  • 1 tsp dried oregano
  • 1.5 cups red lentils; rinsed
  • 6 cups water
  • 1 bayleaf
  • 1 can chickpeas (540 mL /19 oz. can drained and rinsed with water)
  • 3 tbsp lemon juice; or the juice of 1 lemon
  • 2 cups spinach

Instructions

  • Over medium heat, add olive oil, onion, celery, carrots and sea salt.
  • Saute 5-7 minutes.
  • Add garlic and oregano. Saute another minute.
  • Add red lentils, chickpeas, water and bay leaf.
  • Bring to boil and then reduce heat to medium low. Allow to simmer 15-20 minutes.
  • Stir in spinach at the end. Allow to wilt (about 5 minutes).
  • Remove from heat. Stir in lemon juice.
  • Add salt and pepper to taste.

Nutrition

Serving: 1cup | Calories: 232kcal | Carbohydrates: 36g | Protein: 12.5g | Fat: 5g | Saturated Fat: 1g | Sodium: 150mg