Directions:
- Heat the olive oil in a large pot set over medium heat. Add the onion and garlic and cook for 6 minutes, until the onions become translucent. Add the cumin and continue to cook for another minute.
- Add the lentils, stock, salt and pepper, and simmer for 30 minutes, or until the lentils have broken down. Add water if the soup needs thinning.
- Stir in the lemon juice, taste, and reseason if necessary.
- Ladle into soup bowls and drizzle with olive oil to serve.
- Tip: There are many varieties of lentils: red, green, yellow, and black. Although green is the easiest to find, any variety works well in this soup.
- Make ahead: This soup can be made up to 2 days ahead and kept covered in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.05 Kcal (1541 kJ) | ||
| Calories from fat | 76.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.51g | 13% | |
|---|---|---|---|
| Cholesterol | 9.6mg | 3% | |
| Sodium | 850.35mg | 35% | |
| Potassium | 922.88mg | 20% | |
| Total Carbs | 49.49g | 16% | |
| Sugars | 8.69g | 35% | |
| Dietary Fiber | 17.92g | 72% | |
| Protein | 24.53g | 49% | |
| Vitamin C | 6.3mg | 11% | |
| Iron | 4.7mg | 26% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 89.1 Kcal (373 kJ) | ||
| Calories from fat | 18.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.06g | 13% | |
|---|---|---|---|
| Cholesterol | 2.32mg | 3% | |
| Sodium | 205.85mg | 35% | |
| Potassium | 223.4mg | 20% | |
| Total Carbs | 11.98g | 16% | |
| Sugars | 2.1g | 35% | |
| Dietary Fiber | 4.34g | 72% | |
| Protein | 5.94g | 49% | |
| Vitamin C | 1.5mg | 11% | |
| Iron | 1.1mg | 26% | |
| Calcium | 12.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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