This Lemony Lentil and Potato Soup was fashioned after a favorite soup at a Lebanese restaurant near our home. Like the original, this soup is this thick, and flavorful, with a burst of lemon. Unlike the original, there’s no sheen of oil floating on top.
You can make this luscious soup on the stovetop in about 30 minutes. Or, toss the lentils, potatoes, and water in a slow cooker in the morning before you head to work. Cook on low for 8-10 hours, add the remaining ingredients when you return, and enjoy a warm, satisfying meal. You deserve it! A side serving of whole-grain pita bread is a nice touch. It’s great for dipping in the soup. Add fresh fruit for dessert, such as sweet orange segments, and you’ll be feeling incredibly nourished.
Doubling this recipe makes for great leftovers and freezer meals.
Lemony Lentil and Potato Soup
Ingredients
- 2 cups - brown lentils, uncooked
- 1 cup - red lentils, uncooked
- 4 medium - red potatoes, diced (about 1 cup)
- 8 cups - water
- 1 cup - fresh baby spinach, packed
- 1/2 cup - lemon juice
- 2 1/2 tsp - curry powder
- 1/2 bunch - fresh parsley leaves (about 1/2 cup loosely packed), chopped
Instructions
- In a large pot combine the lentils, potatoes, and water. Bring to a boil. Cover, and reduce heat to medium and cook for 15 minutes, until the potatoes and lentils are tender.
- Stir in the spinach, lemon juice, curry powder, and parsley. Salt to taste.
Nutrition Information
Nutrition (per serving): 579 calories, 70% calories from carbohydrates, 26% calories from protein, 4% calories from fat, 37.2g fiber.
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