Lemony Lentil Soup 
with Beet Green Crisps Recipe - Clean Eating Magazine

Lemony Lentil Soup 
with Beet Green Crisps

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.
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Lemony Lentil Soup with Beet Green Crisps

Lemony Lentil Soup with Beet Green Crisps

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  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 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 1/2 cups 
low-sodium vegetable broth 
+ additional to taste 
(TRY: Pacific Foods Organic Vegetable Broth Low Sodium)
  • 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

BEET GREEN CRISPS

  • 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 off leaves and just roast leaves if desired.)
  • 2 tsp coconut oil, melted
  • ¼ tsp sea salt

Preparation

  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.
  2. Add broth, lentils, ¾ tsp salt and pepper. Bring to a boil, reduce heat to a simmer and cook partially covered until lentils are tender, 15 to 20 minutes. Pull out thyme sprigs and discard. Stir in lemon zest, lemon juice and additional salt, as needed.
  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.

Nutrition Information

  • Serving Size: 1/6 of soup
  • Calories: 447
  • Carbohydrate Content: 62 g
  • Fat Content: 15 g
  • Fiber Content: 12.5 g
  • Protein Content: 19 g
  • Saturated Fat Content: 4 g
  • Sugar Content: 8 g
  • Polyunsaturated Fat Content: 2 g