Lentil Soup with Lemon

Ingredients and Weight:

• 1 cup dried brown lentils, rinsed and sorted
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cups chicken or vegetable broth
• 1 cup water
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup lemon juice
• 1 tablespoon chopped fresh parsley

Preparation Time:

15 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large pot or Dutch oven, combine the lentils, onion, garlic, carrots, celery, broth, water, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until the lentils are tender and the soup has thickened, about 30-35 minutes.
2. Stir in the lemon juice and parsley. Serve hot.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Fat: 1g
• Sodium: 800mg
• Carbohydrates: 45g
• Fiber: 15g
• Protein: 15g

Dish Characteristics:

• Creamy and flavorful
• Bright and citrusy from the lemon
• Hearty and satisfying
• Suitable for a vegan or vegetarian diet

User Comments:

• "This soup is absolutely delicious! It's so easy to make and the lemon adds a lovely freshness."
• "The perfect comfort food for a cold night. I love the creamy texture and the tangy lemon flavor."
• "I'm not usually a fan of lentil soup, but this recipe changed my mind. It's so rich and flavorful."

Special Precautions and Tips:

• If you don't have fresh parsley, you can use 1 teaspoon of dried parsley instead.
• To make a smoother soup, blend a portion of the soup in a blender before serving.
• If you prefer a thicker soup, simmer for longer or add 1/4 cup of cornstarch mixed with 2 tablespoons of cold water to the soup while stirring.