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Lemon Lentil Soup

February 11, 2017


Lemon juice and zest brighten up this easy-to-make lentil soup. The beet green crisps are optional but highly recommended – they add a deliciously salty note to the whole bowl.


3 tbsp extra-virgin olive oil

3 large carrots, diced

1 large yellow onion, diced

4 cloves garlic, minced

4-5 sprigs fresh thyme

6 ½ cups low-sodium vegetable broth + additional to taste

1½ cups red or yellow lentils, picked over and rinsed

¾ tsp sea salt + additional to taste Ground black pepper, to taste

1½ tsp fresh lemon zest + ¼ cup fresh lemon juice


1 bunch beet greens or ½ bunch

Swiss chard (NOTE: Make sure to dry well after rinsing. We like to keep the stems on; however, you can trim stems o. leaves and just roast leaves if desired.)

2 tsp coconut oil, melted

¼ tsp sea salt


1. In a medium pot on medium, heat olive oil. Add carrots and onion and cook, stirring until tender, about 6 minutes. Add garlic and thyme and cook for 1 to 2 minutes until fragrant.

3. Meanwhile, prepare crisps: Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

4. In a large bowl, toss greens and coconut oil, rubbing into both sides of leaves. Arrange in a single layer and sprinkle with ¼ tsp salt. Bake for 5 minutes; turn over and bake for 5 minutes more, or until dry and crispy. (NOTE: If your oven runs hot, check greens after 3 minutes to avoid burning.)

5. Divide soup among bowls and break up Beet Green Crisps over top.



From → Lemon, Recipes, Soups

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