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Sweet and Tangy Lentil Soup
Source: dLife

Lentil soup with citrus, tomatoes, and apricots.

Prep Time: 15 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 296.7
Total Carbs 36.7 g
Dietary Fiber 8.5 g
Sugars 7.3 g
Total Fat 9.3 g
Saturated Fat 1.4 g
Unsaturated Fat 0.7 g
Potassium 626.4 mg
Protein 17.9 g
Sodium 134.6 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1/2 Fruits , 2 Starch , 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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3 tbsp  olive oil
1 each  medium onions
2 each  medium garlic cloves
0.3333 cup  dried apricot halves
1 1/2 cup  red lentils, dried
5 cup  low fat unsalted chicken broth
3 each  roma tomatoes
0 1/2 tsp  ground cumin
0 1/2 tsp  ground thyme
1 pinch  salt
1 pinch  black pepper
2 tbsp  fresh lemon juice
  1. Heat oil in a pan. Saute onions, garlic, and apricots in oil until heated through.
  2. Pour in the lentils and stock. Bring to a boil, then reduce heat and simmer for 30 minutes.
  3. Stir in the tomatoes. Season with cumin, thyme, and salt and pepper to taste. Simmer for another 10 minutes.
  4. Stir in lemon juice.
  5. Puree 1/2 of the soup in a blender, and then return to the pot.

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