Running on Real Food · by Deryn Macey★ 5.0 (13)
Lemon Lentil Soup
NUTRITION · PER SERVING42M COOK
CAL 19%·PRO 40%
CARBS 64G69% OF CAL
11G FIBER10G SUGAR43G OTHER
FAT 6G14% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant lemon lentil soup flavored with turmeric, cumin, and garlic. Hearty and warming, it's a satisfying meal on its own.
mainmiddle easternsoupbeans🌀 blender🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp extra-virgin olive oil (15 ml)
- 1 medium onion (diced (255 g, approx. 2 cups))
- 2 carrots (peeled & diced (205 g, approx. 1 ⅔ cups))
- 4 garlic cloves (minced or grated (27 g, 1 heaping tbsp ))
- 1 tbsp tomato paste (25 g)
- 2 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- 6 cups vegetable stock (1.5 L)
- 1 ½ cup of red lentils (rinsed (285 g))
- 3 tbsp fresh lemon juice (45 ml)
- 1 tsp lemon zest
- ¼ cup cilantro (roughly chopped (12 g))
- salt and black pepper (to taste)
At a glance
PER SERVING · TIME 42M
CAL 19%·PRO 40%
CARBS 64G69% OF CAL
11G FIBER10G SUGAR43G OTHER
FAT 6G14% 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
- 10m
- Cook
- 32m
- Sodium
- 1266mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 855mg
- Calcium
- 92mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1266MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.