Lentil and lemon soup
It's hard to believe that this simple combination of ingredients can result in such a tasty soup. Just a few basic vegetables, lentils, some water and seasoning and this nutritious, flavoursome soup will make the perfect weekday meal. Source: kidspot
- Suitable from
- Stage 3 (9-12m)
- Total time
- 80min
- Makes
- 4servings
- Iron
- 0.6mg
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
MilkIntroduce one at a time.
Ingredients
- Lentils1 cup
- Olive oil1 tbsp
- Onions1 medium, chopped
- Garlic1 clove, crushed
- Carrots2, thinly sliced
- Celery2 stalks, thinly sliced
- Spinach80 g1, chopped
- Lemon1, juiced
- Greek yogurt, plain1/2 cup, to serve
- Spices, bay leaf1 g
Steps
Place lentils and 750ml (3 cups) water in a saucepan, bring to the boil, reduce heat and allow to simmer for 20 minutes. Drain.
Return empty saucepan to stove and heat oil. Add onion, garlic, carrots and celery and cook, stirring, for 3 minutes. Add drained lentils, bay leaf and 1.25L (5 cups) water. Bring to the boil, reduce heat and allow to simmer for 40 minutes, skimming any scum that rises to the surface.
Season well with salt and pepper. Add lemon juice to taste. Just before serving, stir through spinach.
Ladle soup into bowls, top with yoghurt (if using) and serve with extra lemon.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 46kcal
- Protein
- 2.3g
- Fat
- 2.0g
- Carbs
- 5.1g
- Carbs43%
- Protein19%
- Fat38%
Good source of Vitamin K
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 4 servings per recipe
Amount per serving
Calories
46
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.