Easy Lentil Soup
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Prep Time
-
Cook Time
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Total Time
1h 30m
This easy lentil soup is a comforting and nutritious dish perfect for a chilly day. With the addition of fresh parsley, lemon zest, and juice, it's packed with flavor. The garlic, leek, onion, carrot, and celery provide a satisfying and hearty texture, creating a delicious and filling meal.
Recipe Options
Ingredients
Servings:
4
Scale:
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Steps
1
Combine lemon zest, parsley, garlic, and half of olive oil in a medium bowl and stir with a fork until homogenous. Season to taste with salt and pepper and set aside.
2
Heat remaining olive oil in a large Dutch oven over medium-high heat until shimmering. Add leek, onion, carrot, and celery and cook, stirring frequently, until softened but not browned, about 5 minutes. Add half of parsley-lemon mixture and cook, stirring, until fragrant, about 1 minute. Add lentils and stir until coated in oil. Add bay leaves and stock. Bring to a boil, reduce to a bare simmer, cover with lid slightly cracked, and cook until lentils are completely tender and falling apart, about 1 hour, adding water as necessary (lentils should be fully covered at all times).
3
Using a hand blender, blend soup until as smooth as desired. Alternatively, transfer half of soup to a standing blender, blend until smooth, and fold back into remaining soup. Whisk in lemon juice and season to taste with salt and pepper. Serve, drizzling extra lemon-parsley mixture on top of each serving. Soup can be stored in the refrigerator for up to 5 days.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories1,232kcal
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Fat58g
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Saturated Fat8g
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Carbohydrates124g
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Fiber42g
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Sugar15g
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Protein80g
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Cholesterol0mg
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Sodium2,900mg
Percent Daily Values are based on a 2,000 calorie diet.