Lemon-Lentil Soup

12 65 230
Ingredients Minutes Calories
Prep Cook Servings
10 min 55 min 8
Lemon-Lentil Soup
Health Rating


2 tbsp Extra virgin olive oil
1 medium White onion (dice)
3 large Carrots (diced)
4 large stalk(s) Celery (diced)
2 cup Red lentils, raw (rinsed)
6 1/2 cup Water
2 tsp Sea salt
3 cup Swiss chard (2-3 cups - washed and thinly sliced)
1/4 cup Parsley, fresh (chopped)
3 tbsp Lemon juice (from 1 lemon)
1 dash Black pepper (to taste)
1/2 tsp Cayenne pepper (to taste)


1. In a large pot, sauté onions in the olive oil at a medium-high temperature. When onions are translucent, add celery and carrot and sauté for a few minutes more.

2. Add water, lentils and 1 tsp. salt and bring to a boil. Reduce heat and continue cooking, covered, for 30-40 minutes, stirring occasionally.

3. Add the Swiss chard and parsley and continue cooking for another 5 minutes.

4. Remove from heat and add lemon juice. Add pepper and/or cayenne to taste and serve.



are an important source of plant based protein and are high in fiber which promotes proper digestive health

Nutrition Facts

Per Portion

Calories 230
Calories from fat 37
Calories from saturated fat 5.3
Total Fat 4.1 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.6 g
Cholesterol 0
Sodium 671 mg
Potassium 718 mg
Total Carbohydrate 35 g
Dietary Fiber 6.8 g
Sugars 3.7 g
Protein 13.3 g

Dietary servings

Per Portion

Meat Alternative 0.9
Vegetables 3.0

Energy sources