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Green Lentil Soup
Source: dLife

An Eastern Mediterranean classic.

Prep Time: 8 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 227.1
Total Carbs 22.0 g
Dietary Fiber 5.4 g
Sugars 2.2 g
Total Fat 12.7 g
Saturated Fat 1.7 g
Unsaturated Fat 1.1 g
Potassium 321.0 mg
Protein 7.2 g
Sodium 10.1 mg
Dietary Exchanges
2 1/2 Fat , 1 Vegetables , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  green lentils, dried
1 pinch  black pepper
5 tbsp  extra virgin olive oil
2 cups  fresh chopped onion
1 tsp  minced garlic
2 tsp  cumin seeds
0 1/4 tsp  ground turmeric
2 1/2 cup  low sodium chicken broth
1 pinch  salt
2 tbsp  fresh cilantro
  1. In medium saucepan, place lentils and cover with cold water.
  2. Bring to boil for 10 minutes.
  3. Remove from heat, drain through colander. Set aside.
  4. In large saucepan or stockpot, heat 2 tablespoons oil and cook 1-1/3 cups onion, garlic, cumin, and turmeric for 3 minutes.
  5. Add lentils and chicken broth. Bring to boil.
  6. Reduce heat, cover and simmer for 30 minutes or until lentils are soft.
  7. In separate sauté pan, heat remaining oil and sauté remaining onion until golden brown, stir frequently.
  8. Use potato masher to lightly smash lentils. Season with salt and black pepper to taste.
  9. Ladle soup into bowls.
  10. Before serving, garnish each bowl with cilantro and fried onions.

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