Lemon Garlic Lentil Soup

35 mins (prep 30, cooking 5)
11 ingredients
6-8 servings
A tangy delight. This is a hearty soup, great for fall and winter. The recipe is inspired by a soup I had at a Mediterranean restaurant. If you like lemons and garlic, you will love this!I use split Urad Dal (lentils that are split and skinned), because I have an 8 pound bag of them, but you could also use regular lentils.

Categories:  served-hot , <-60-mins , pasta,-rice-and-grains , fruit , seasonal , free-of... , equipment , soups-&-stews , pasta , time-to-make , egg-free , lentil , vegan , european , citrus , presentation , beans , lactose-free , clear-soup , inexpensive , vegetarian , stove-top , lemon ,
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Serving Size (245.39 g)
Servings 6
Amount per Serving
Calories 36.16 Calories from Fat 22.95
% Daily Value *
Total Fat 2.55g 23.53%
Saturated Fat 0.2g 6.02%
Trans Fat 0.06g %
Cholesterol 0.0mg 0.0%
Sodium 40.71mg 10.18%
Total Carbohydrate 3.17g 6.35%
Dietary Fiber 0.98 g 23.63%
Sugars 1.39 g %
Protein 0.44g 5.29%
Vitamin A 2962.75IU% Vitamin C 1.84mg%
Calcium 24.14mg% Iron 0.26mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pasta shells, urad dal, skinned, frozen spinach