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Lemon Lentils

Take the chill off without adding extra calories, or even working up a sweat. This simple soup offers a fresh take on a protein rich legume worth revisiting.    
Lemon Lentil Soup

1 bag of split red lentils
(16 oz/1lb/454 grams/approx 2 cups)
1 large white onion
6 cups of vegetable stock
1/3 cup of vegetable oil
1 tbsp ground cumin
1 tbsp olive oil
1 tbsp salt or to taste
2 organic lemons - juice and zest

1. Soak lentils in warm water while finley chopping onions.
2. Heat vegetable oil and saute onions.
3. Rinse lentils well and drain.
3. Bring stock, lentils, and cooked onions to a boil for 20 minutes.
4. Turn off heat and add cumin, olive oil and salt.
5. Add lemon juice and zest last as acids can slow cooking time. If you want to use green lentils instead (even higher in protein) you will have to almost double the cooking time (try some fancy French Le Puy green lentils if you get a chance).  This soup thickens very quickly and could be served as a dahl instead. Add as much water as you need to adjust to preferred thickness. Serve with a wedge of lemon and savoury biscuits.

Lentils are a versatile and very affordable source of protein, dietary fiber, iron and potassium. Why do they call them ‘red‘ lentils? One of life’s many mysteries. They are often closer to orange-y pink and then cook up to be golden yellow. Buy in bulk and rinse well.  Enjoy! - CVM

EARTHSAVE CANADA ~ Save the earth one bite at a time

Earthsave Canada is a Vancouver-based charity, helping people choose foods that benefit our health, the environment, and the lives of animals.

MAILING ADDRESS: Earthsave Canada PO Box 2213 STN Terminal Vancouver, BC V6B 3W2 | | 604-731-5885 

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