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Active Time:20 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hrServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
Why Is This Lentil Soup Weight-Loss-Friendly?
This green lentil soup features 9 grams of fiber per serving.Fiber is a key nutrientthat helps you feel full for longer periods of time, so you’re more likely to feel satisfied after eating a bowl of this delicious soup. Plus, fiber prevents your body from absorbing some of the calories in the foods you eat. Fiber also helps people maintain a healthier weight over time.
How to Store Lentil Soup
Lentil soup can be stored in an airtight container and refrigerated for up to 5 days. To reheat, you can microwave the soup on High until warm.
Can You Freeze Lentil Soup?
Yes, lentil soup is easy to freeze. After the soup has cooled, portion and store it in freezer-safe containers. Freeze for up to 2 months. Be sure to label the containers so you can keep track of its freshness. Check outmore tips for freezing soup.
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1cupchopped yellow onion1tablespoonminced garlic2teaspoonsground turmeric1teaspoonground ginger½teaspoonground cumin4cupslower-sodium vegetable broth1cupdry green lentils1(15 ounce) canno-salt-added chickpeas, rinsed¾teaspoonsalt1cupchopped fresh spinach1cupfrozen green beans1tablespoonfresh lemon juice1teaspooncrushed red pepperCilantro sprigs for garnish
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1cupchopped yellow onion
1tablespoonminced garlic
2teaspoonsground turmeric
1teaspoonground ginger
½teaspoonground cumin
4cupslower-sodium vegetable broth
1cupdry green lentils
1(15 ounce) canno-salt-added chickpeas, rinsed
¾teaspoonsalt
1cupchopped fresh spinach
1cupfrozen green beans
1tablespoonfresh lemon juice
1teaspooncrushed red pepper
Cilantro sprigs for garnish
DirectionsHeat 2 tablespoons oil in a medium saucepan over medium heat. Add 1 cup chopped onion and cook, stirring occasionally, until softened, about 3 minutes. Add 1 tablespoon garlic, 2 teaspoons turmeric, 1 teaspoon ginger and ½ teaspoon cumin; cook, stirring constantly, until fragrant, about 1 minute. Stir in 4 cups broth, 1 cup lentils, 1 can chickpeas and ¾ teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to medium-low to maintain a simmer; cover and cook, stirring occasionally, until the lentils are tender, 30 to 40 minutes.Remove from heat and stir in 1 cup chopped spinach, 1 cup green beans and 1 tablespoon lemon juice, stirring until the spinach wilts and the green beans are heated through, about 1 minute. Ladle the soup into 6 bowls; sprinkle with 1 teaspoon crushed red pepper and garnish with a sprig of cilantro, if desired.Originally appeared: EatingWell.com, November 2020; updated October 2022
Directions
Heat 2 tablespoons oil in a medium saucepan over medium heat. Add 1 cup chopped onion and cook, stirring occasionally, until softened, about 3 minutes. Add 1 tablespoon garlic, 2 teaspoons turmeric, 1 teaspoon ginger and ½ teaspoon cumin; cook, stirring constantly, until fragrant, about 1 minute. Stir in 4 cups broth, 1 cup lentils, 1 can chickpeas and ¾ teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to medium-low to maintain a simmer; cover and cook, stirring occasionally, until the lentils are tender, 30 to 40 minutes.Remove from heat and stir in 1 cup chopped spinach, 1 cup green beans and 1 tablespoon lemon juice, stirring until the spinach wilts and the green beans are heated through, about 1 minute. Ladle the soup into 6 bowls; sprinkle with 1 teaspoon crushed red pepper and garnish with a sprig of cilantro, if desired.
Heat 2 tablespoons oil in a medium saucepan over medium heat. Add 1 cup chopped onion and cook, stirring occasionally, until softened, about 3 minutes. Add 1 tablespoon garlic, 2 teaspoons turmeric, 1 teaspoon ginger and ½ teaspoon cumin; cook, stirring constantly, until fragrant, about 1 minute. Stir in 4 cups broth, 1 cup lentils, 1 can chickpeas and ¾ teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to medium-low to maintain a simmer; cover and cook, stirring occasionally, until the lentils are tender, 30 to 40 minutes.
Remove from heat and stir in 1 cup chopped spinach, 1 cup green beans and 1 tablespoon lemon juice, stirring until the spinach wilts and the green beans are heated through, about 1 minute. Ladle the soup into 6 bowls; sprinkle with 1 teaspoon crushed red pepper and garnish with a sprig of cilantro, if desired.
Originally appeared: EatingWell.com, November 2020; updated October 2022
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Nutrition Facts(per serving)253Calories7gFat37gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
