Lemon Garlic Lentil Soup

"A tangy delight. This is a hearty soup, great for fall and winter. The recipe is inspired by a soup I had at a Mediterranean restaurant. If you like lemons and garlic, you will love this! I use split Urad Dal (lentils that are split and skinned), because I have an 8 pound bag of them, but you could also use regular lentils."
 
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photo by Chef Doodle photo by Chef Doodle
photo by Chef Doodle
Ready In:
35mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • Cook pasta according to directions. Drain.
  • In a large pot, bring dal, water and broth mix to a boil, reduce heat to medium. Cook until lentils are at desired consistency.
  • In skillet, sauté celery, carrots and garlic. for 2-3 minutes. Add spinach and sauté for another 1-2 minutes.
  • Add vegetable mixture and pasta to dal. Simmer 5 minutes.
  • Before serving add lemon juice. I also add another clove of crushed garlic, since raw garlic is quite good for you!

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Reviews

  1. I used regular lentils in this, added 1/2 cup onion, and only used 2 lemons. I was all set to make traditional lentil soup when I came across this recipe - I thought it was a good Spring dish, lighter and tangier than regular lentil soup. (of course, spring in Buffalo, NY is a lot like winter!) I love garlic and lemon, and enjoyed this soup. My boyfriend thought it was a little too lemony, however. Served with some crusty bread, it was a healthy, filling meal. Thanks!
     
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