Lemony Lentil and Greens Soup
Lemony Lentil and Greens Soup- prepared with fresh leafy greens and tart lemon juice. All you need is 5 ingredients and 30 minutes to make it! (vegan, gluten-free+ grain-free)
Okay, so listen. I know this soup isn’t going to win any beauty contests but you have to trust me when I say that it tastes WAY better than it looks. And the ingredient list is crazy short which is always a plus, right?
The idea for this recipe came from the intense lemon craving I’ve been having over the last couple of months.
I’ve been using them for salad dressing, avocado toast, cookies, you name it. It’s like my body knows they’re in season and wants me to eat them with everything. Especially soup, because it’s freaking cold.
You know what else in season? Dark leafy greens!
Our patio garden is flourishing with them right now. We planted little seedlings back in October and now they’re UUGE. I almost don’t want to eat them because they’re so big and pretty. But don’t worry, I will. :)
My favorite to way to cook leafy greens is sauteed with shallot in olive oil along with a touch of vegetable broth, lemon juice and crushed red pepper. Simple yet SO good. But rather than just have them as a side item, like I usually do, I decided to add some lentils to the mix and call it dinner.
The end result is nourishing and hearty with a touch of lemony brightness.
Plus, between the lentils, the greens and the lemon juice, it’s also a good source of protein, fiber, and vitamins A & C, making it the perfect plant-based meal to get you through a cold winter night.
I hope you love it as much as we do! If you end up trying it, please let me know by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. It always brightens my day to hear from you!
Lemony Lentil and Greens Soup
Yield: 4 bowls
Prep Time: 10
Cook Time: 30
Total Time: 40
- 1 cup brown lentils, rinsed
- 1 tablespoon extra virgin olive oil
- 2 shallots, diced (approx. 1 cup)
- 1 bunch leafy greens such as swiss chard, chopped
- 4 cups vegan chicken broth (I like Better Than Boullion’s No Chicken Base)
- 1 cup water
- juice of 2 lemons
- 1/4 teaspoon crushed red pepper (optional)
Start by warming the olive oil in a large pot over medium heat. Add the shallot, sprinkle with a pinch of sea salt and cook for 3-4 minutes.
Next, add the chopped greens and crushed red pepper (if using) then stir together. Cook for another 2-3 minutes, until the greens are slightly soft. Add the lentils to the pot along with the vegan chicken broth and water then turn heat to medium-high and bring to a boil. Cook for 30 minutes, or until lentils are tender, then turn heat to low.
Squeeze the juice of two lemons into the pot and stir together. Ladle into separate bowls, serve warm and enjoy!
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!