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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Green Lentil Soup

Source: dLife

An Eastern Mediterranean classic.

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 12.7 Fat, 0.6 Vegetables, 1.2 Starch, 0.1 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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Servings

Ingredients

1.0
1 cup green lentils, dried 1.0
1 pinch black pepper 5.0
5 tbsp extra virgin olive oil 3.0
3 each small onions 2.0
2 each medium garlic cloves 2.0
2 tsp cumin seeds 0.25
0 1/4 tsp ground turmeric 2.5
2 1/2 cup cold water 1.0
1 pinch salt 2.0
2 tbsp fresh cilantro

Directions

Place lentils in medium pot. Cover with cold water.
Bring to boil for 10 minutes.
Remove from heat, drain through colander. Set aside.
Heat 2 tablespoons of oil and cook 2/3 of onions along with garlic, cumin, and turmeric for 3 minutes.
Add lentils, stock, and water. Bring to boil.
Reduce heat, cover and simmer for 30 minutes or until lentils are soft.
In separate sauté pan, heat remaining oil and sauté remaining onion until golden brown, stir frequently.
Use potato masher to lightly mash lentils and create pulpy texture . Reheat gently and season with salt and freshly ground black pepper to taste.
Ladle soup into warm bowls.
Before serving, mix fresh cilantro with fried onion and sprinkle over soup to garnish.