LEMON LENTIL SOUP

Lemon Lentil Soup image

Loaded with protein-rich lentils, this hearty soup is rooted in the old-fashioned goodness of leeks, parsnips, celery and carrots. "The addition of lemon juice transforms what might otherwise be an everyday soup into something out of the ordinary," writes Jean Rowlings of Saskatoon, Saskatchewan.

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 cup chopped leeks (white portion only)
2 tablespoons canola oil
1 can (15 ounces) tomato puree
1 cup chopped celery
1 cup chopped carrots
1/4 cup chopped peeled parsnips
2 tablespoons dried basil
8 cups water
1-1/2 cups dried lentils, rinsed
2 bay leaves
1 tablespoon grated lemon zest
1-1/2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon pepper
2 to 3 tablespoons lemon juice

Steps:

In a large saucepan, saute leeks in oil until tender. Add the next five ingredients; saute for 3-4 minutes. Add water; bring to a boil. Add lentils and bay leaves. Reduce heat; cover and simmer for 30 minutes. , Stir in lemon zest, salt, dill and pepper; simmer 30 minutes longer or until lentils are tender. Discard bay leaves. Stir in lemon juice.

Nutrition Facts : Calories 248 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 637mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 14g fiber), Protein 14g protein. Diabetic Exchanges

*** Explore more Lemon Lentil Soup Recipes »

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