Lemon Lentil Soup Recipe

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Lemon Lentil Soup
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  1. Heat a large stockpot over medium heat, add olive oil.
  2. When heated, add onion, celery, and carrots.
  3. Cook for 5 minutes, stirring occasionally.
  4. Add vegetable broth, lentils, bay leaves, garlic, oregano, pepper, and coriander. Stir to combine.
  5. Heat to medium-high and bring to a boil.
  6. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
  7. Stir in lemon zest and kale. Don't skip the kale, it really adds a lot to the blend of flavors. Cook for 5 minutes until kale is wilted.
  8. Remove and discard bay leaves.
  9. Serve 1 cup of soup with 2 tablespoons of yogurt.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 156.11 Kcal (654 kJ)
Calories from fat 26.49 Kcal
% Daily Value*
Total Fat 2.94g 5%
Cholesterol 1.72mg 1%
Sodium 519.37mg 22%
Potassium 413.35mg 9%
Total Carbs 24.77g 8%
Sugars 3.42g 14%
Dietary Fiber 7.37g 29%
Protein 8.78g 18%
Vitamin C 9.7mg 16%
Vitamin A 0.1mg 2%
Iron 2.7mg 15%
Calcium 52.9mg 5%
Amount Per 100 g
Calories 101.74 Kcal (426 kJ)
Calories from fat 17.27 Kcal
% Daily Value*
Total Fat 1.92g 5%
Cholesterol 1.12mg 1%
Sodium 338.49mg 22%
Potassium 269.4mg 9%
Total Carbs 16.15g 8%
Sugars 2.23g 14%
Dietary Fiber 4.81g 29%
Protein 5.72g 18%
Vitamin C 6.3mg 16%
Iron 1.7mg 15%
Calcium 34.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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