Making Thyme for Health · by Sarah Rotavera★ 5.0 (24)
Lemon Lentil and Greens Soup
NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 37%
CARBS 53G65% OF CAL
9G FIBER7G SUGAR37G OTHER
FAT 6G17% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, protein-packed soup made with lentils, leafy greens, and bright lemon juice. Nutritious and quick, a satisfying light meal.
mainamericansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 tablespoon extra virgin olive oil
- ½ cup finely chopped shallot (about 3-4 shallots)
- 1 cup dry lentils (rinsed)
- 4-5 cups vegetable broth
- 1 bunch chopped leafy greens (such as spinach or kale)
- juice of 2 lemons (start with juice of 1 lemon then add more, to taste)
At a glance
PER SERVING · TIME 45M
CAL 16%·PRO 37%
CARBS 53G65% OF CAL
9G FIBER7G SUGAR37G OTHER
FAT 6G17% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1026mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1113mg
- Calcium
- 101mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1026MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.