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Lemony Lentil Soup with Greens

Makes: 8 servings
Prep 25 mins Cook 30 mins to 35 mins
Lemony Lentil Soup with Greens
Ingredients
  • 2  teaspoons  canola oil
  • 1  small onion, chopped
  • 1  large carrot, peeled and chopped
  • 2  stalks celery, chopped
  • 2  cloves garlic, minced
  • 12  cups  reduced-sodium chicken broth, plus more as needed
  • 1 16  ounce package  green lentils
  • 1  teaspoon  dried basil
  • 1  teaspoon  dried thyme
  • 1  teaspoon  salt
  • 8  cups  chopped kale leaves (about 6 ounces)
  • 3  tablespoons  fresh lemon juice
  • 1  teaspoon  finely grated lemon zest
Directions

1. Heat oil in 6-quart pot over medium-high heat. Cook and stir onion for 3 to 5 minutes or until softened and translucent. Add carrot, celery, and garlic. Cook, covered, stirring occasionally, for 5 minutes or until the carrot is softened. Add the 12 cups broth, the lentils, basil, thyme, and salt. Bring to boiling. Reduce heat to low; add kale. Cook 30 to 35 minutes or until lentils are tender, adding additional broth if necessary. Stir in lemon juice and top with grated peel before serving.

Nutrition Facts (Lemony Lentil Soup with Greens)
  • Servings Per Recipe 8,
  • cal. (kcal) 313,
  • Fat, total (g) 4,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 48,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 19,
  • sugar (g) 4,
  • pro. (g) 24,
  • vit. A (IU) 113,
  • vit. C (mg) 1,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 302,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 445,
  • Potassium (mg) 1226,
  • calcium (mg) 151,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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