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Lemony Greek Lentil Soup

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.88

$0.88 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,vegetarian,vegan,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian,vegan lunch,soup,main course,main dish,dinner Mediterranean,European,Greek
spoonacular Score:95%

Spoonacular Score: 95%

 

Lemony Greek Lentil Soup is a Mediterranean main course. One serving contains 368 calories, 23g of protein, and 4g of fat. For 88 cents per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 6. It is perfect for Autumn. 2 people were impressed by this recipe. A mixture of brown lentils, , pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is spectacular. If you like this recipe, take a look at these similar recipes: Lemony Greek Lentil Soup, Lemony Lentil Soup, and Lemony Lentil Soup.

Ingredients

Servings:
1 pound
1 pound brown lentils
brown lentils
12 ounces
12 ounces carrot
carrot
3 quarts
3 quarts water
water
1 tsp
1 tsp dried thyme
dried thyme
0.25 cup
0.25 cup lemon juice
lemon juice
2 tsps
2 tsps dried basil
dried basil
2 tsps
2 tsps fresh thyme
fresh thyme
1 tsp
1 tsp dried oregano
dried oregano
0.5 tsps
0.5 tsps black pepper
black pepper
2 tsps
2 tsps salt
salt
1 medium
1 medium onion
onion
3 cloves
3 cloves garlic
garlic
1 Tbsp
1 Tbsp olive oil
olive oil
28 ounces
28 ounces whole canned tomatoes
whole canned tomatoes
1 tsp
1 tsp dried teaspoon
dried teaspoon
1 pound brown lentils
1 pound
brown lentils
12 ounces carrot
12 ounces
carrot
3 quarts water
3 quarts
water
1 tsp dried thyme
1 tsp
dried thyme
0.25 cup lemon juice
0.25 cup
lemon juice
2 tsps dried basil
2 tsps
dried basil
2 tsps fresh thyme
2 tsps
fresh thyme
1 tsp dried oregano
1 tsp
dried oregano
0.5 tsps black pepper
0.5 tsps
black pepper
2 tsps salt
2 tsps
salt
1 medium onion
1 medium
onion
3 cloves garlic
3 cloves
garlic
1 Tbsp olive oil
1 Tbsp
olive oil
28 ounces whole canned tomatoes
28 ounces
whole canned tomatoes
1 tsp dried teaspoon
1 tsp
dried teaspoon

Equipment

kitchen scissors
kitchen scissors
pot
pot
kitchen scissors
kitchen scissors
pot
pot


Instructions

Put the lentils, water, carrot and 1 teaspoon dried thyme into an 8-quart stockpot, cover and set over medium heat. After 15 minutes, lower the heat somewhat and gently bring the water to a simmer, which should take another half an hour or so. Once the lentils have reached the boiling point, turn off the burner and let them sit for 1 hour. After the hour, bring the soup back to a simmer and add the lemon juice, dry basil, fresh thyme, oregano, pepper and salt and simmer for 1 hour. Now, slowly saut the onion and garlic in the olive oil until the onion is tender. Coarsely chop the tomatoes (I do this with kitchen scissors right in the can), and add them and the onion mixture to the soup. Adjust the salt to taste. Bring everything back to the boiling point and simmer for another hour. After this point, you can turn your burner to its lowest setting, and this soup will happily sit steaming with its lid cocked for several hours until you are ready to enjoy it. Add more water if necessary. Serve with crusty bread and a soft cheese like St. Andre or Cambazola

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.88
Ingredient
1 pound brown lentils
12 ounces carrot
1 teaspoon dried thyme
¼ cups lemon juice
2 teaspoons dried basil
2 teaspoons fresh thyme
1 teaspoon dried oregano
½ teaspoons black pepper
2 teaspoons salt
1 medium onion
3 cloves garlic
1 tablespoon olive oil
28 ounces whole canned tomatoes
Price
$1.30
$0.60
$0.16
$0.41
$0.17
$0.21
$0.10
$0.03
$0.01
$0.24
$0.20
$0.17
$1.70
$5.31

Nutritional Information

Quickview
368 Calories
22g Protein
3g Total Fat
64g Carbs
100% Health Score
Limit These
Calories
368k
18%

Fat
3g
6%

  Saturated Fat
0.55g
3%

Carbohydrates
64g
21%

  Sugar
11g
12%

Cholesterol
0.0mg
0%

Sodium
1018mg
44%

Get Enough Of These
Protein
22g
45%

Vitamin A
9834IU
197%

Fiber
28g
112%

Folate
398µg
100%

Manganese
1mg
74%

Vitamin B1
0.81mg
54%

Iron
8mg
47%

Phosphorus
414mg
41%

Potassium
1355mg
39%

Copper
0.77mg
38%

Vitamin B6
0.74mg
37%

Magnesium
138mg
35%

Vitamin C
25mg
31%

Vitamin K
30µg
29%

Zinc
4mg
28%

Vitamin B5
2mg
22%

Vitamin B3
4mg
21%

Vitamin E
2mg
19%

Vitamin B2
0.28mg
16%

Calcium
147mg
15%

Selenium
7µg
11%

covered percent of daily need

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