Lentil Lemon Soup
Lentil Lemon Soup might be just the main course you are searching for. One portion of this dish contains approximately 15g of protein, 6g of fat, and a total of 256 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 6. Autumn will be even more special with this recipe. If you have bay leaf, lemon juice, brown lentils, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes.
Instructions
In a large saucepan, combine the chicken broth, 6 cups of water, 1 small onion, bay leaf, parsley and thyme. Bring to a boil, then reduce heat to low and simmer for about 1 1/2 hours. Strain, and reserve 4 cups of the broth for the recipe. Reserve the remaining broth for other uses.
Pour the 4 cups of broth into a large soup pot, and add 4 cups of water to it. Stir in lentils, and bring to a boil. Cover, reduce heat to low, and simmer for about 1 hour.
Heat olive oil in a large skillet over medium heat.
Add the large onion, and cook until transparent, stirring frequently.
Add the garlic, and cook for just a minute, until fragrant.
Place the chard in the pan, and cook until wilted, about 5 minutes. The smells here are delicious!
Transfer the chard and onion mixture to the pot with the lentils. Stir in the cilantro and lemon juice. Season with salt and additional lemon if desired. Simmer covered for an additional 15 minutes before serving.