Spring Lentil Vegetable Soup with Herb Pistou
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Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (1)

Spring Lentil Vegetable Soup with Herb Pistou

NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 25%
CARBS 31G40% OF CAL
8G FIBER0G ADDED5G INTRINSIC18G OTHER5G TOTAL SUGAR
FAT 17G50% OF CAL
2G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright spring soup featuring green lentils, fresh peas, asparagus, and spinach with a garlicky herb pistou stirred in for fresh flavor. Light yet satisfying, with Mediterranean flavors.

mainamericansoupbeansdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 cup green or brown lentils (preferably pre-soaked (see notes))
  • 2 tablespoons extra-virgin olive oil
  • 2 leeks (trimmed, sliced, and washed well (see notes))
  • 2 cloves garlic (minced)
  • 4 cups chicken or vegetable broth
  • 1 cup fresh or frozen peas
  • ½ lb. asparagus (tough ends trimmed off and discarded, then cut into ½-1 inch pieces)
  • 5 oz. baby spinach and/or arugula (optional: give it a rough chop before adding to the soup)
  • 1 ½ tablespoons fresh lemon juice (remember to zest before juicing for pistou (below))
  • salt and pepper (to taste)
  • ⅓ cup extra-virgin olive oil
  • 1 clove garlic (crushed)
  • 1 cup fresh mint, dill, chives, and/or cilantro (see notes)
  • ½ teaspoon salt
  • zest of one lemon
  • pinch of crushed red pepper (optional)
  • ½ tablespoon fresh lemon juice ()
PREP
15M
SODIUM
977MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.