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Lemon Lentil Soup


Lemon Lentil Soup

Serves: 4

Category: Soups and Stews
Author: Stephanie Harter
Tags: Aggressive Weight Loss

Average Rating: 
Rated by: 60 members

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(Give a recipe one to five stars. Click the appropriate star to submit your rating)

This simple soup is the perfect choice for a quick weeknight dinner. Lemon juice, added at the end of the cooking time, brightens and balances the flavor.

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Ingredients:

1 1/2 cups carrots, peeled and chopped
1 cup celery, chopped
4 cups no-salt-added or low sodium vegetable broth
1 cup red lentils, rinsed and drained
3/4 teaspoon ground coriander
1 teaspoon ground cumin
3 tablespoons raw cashews or 1 1/2 tablespoons raw cashew butter
1/4 cup fresh lemon juice (about 2 small lemons)
1 head baby bok choy, chopped (could substitute 2 cups chopped greens, such as kale or spinach)
2 tablespoons chopped parsley
black pepper, to taste

Instructions:

Place carrots, celery, vegetable broth, lentils, coriander and cumin in a pot and bring to a boil. Reduce heat, cover and simmer for forty minutes or until lentils and vegetables are tender.

In a blender or food processor, blend 1 cup of the soup with cashews and lemon juice. Return to pot along with bok choy or greens and heat until greens are wilted. Stir in parsley and season with pepper.

Calories 301; Protein 22 g; Carbohydrates 45 g; Sugars 7 g; Total Fat 5.5 g; Saturated Fat 1.1 g; Cholesterol 0 mg; Sodium 268 mg; Fiber 19 g; Beta-Carotene 9787 ug; Vitamin C 109 mg; Calcium 296 mg; Iron 7 mg; Folate 394 ug; Magnesium 133 mg; Potassium 1495 mg; Zinc 3.5 mg; Selenium 6.6 ug

Comments (37):

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Stephanie FW

01/28/2010 11:08 AM

Rated this recipe: (no rating)

This recipe is soooooooo delicious ... the lemon cashew cream gives such a wonderful flavor to the lentils ... and it is sooooo easy to make!

aubreyjo

11/03/2010 11:39 AM

Rated this recipe:

Very tasty and simple to make. Fed it to a whole group of non-ETLs and they went back for seconds.

Chris63

03/03/2011 07:25 PM

Rated this recipe: (no rating)

Just got this recipe sent to me today and made it with my husband in mind. I was surprised the recipe did not call for onion and was hesitant to not add any. But,I made it according to directions and it surpassed my expectations! Wow. 5 stars.

LeoLover

07/10/2011 04:08 PM

Rated this recipe:

I LOVE this recipe. I make it very often and it's great to take to work for lunch... very filling.

zoecorwin

12/12/2011 04:03 PM

Rated this recipe:

This soup is SO GOOD!!! I added one onion to it. I will make it again.

Veganie

02/17/2012 05:07 PM

Rated this recipe: (no rating)

Cooked vegetables cause problems in our digestive system

klink

02/20/2012 12:53 PM

Rated this recipe:

Loved this. Had some friends over and made a big pot and everyone loved it. Very easy and delicious!

jadvla

02/21/2012 04:47 PM

Rated this recipe:

This was very good. I just started the program and I had to make some substitutions. I used curry powder because it was what I had on hand and some fresh chopped ginger. I'm so happy that this recipe didn't have onions-I have problems digesting them.I loved the texture with the cashews. Will make again.

gigibear

02/22/2012 03:24 PM

Rated this recipe: (no rating)

AWESOME soup! Up 'til now, my favorite soup has been the 'Cheesy' Kale Soup and I'd eat it all the time. This one is just as delicious! I used chard that I'd blanched and frozen during last summer, and it came out great!

Sgrossman

02/25/2012 06:06 PM

Rated this recipe:

This was the best soup I've made yet. Made it last week and have to make it again.

MLHannah

02/25/2012 08:01 PM

Rated this recipe:

EXCELLENT soup!! Easy and quick - awesome flavor.

jadvla

02/29/2012 12:21 AM

Rated this recipe:

I made this again today. I had all the spices and followed the recipe but I made a few additions. I added shiitake mushrooms and tree ear mushrooms. I also left the lemon juice out until I put the soup in my bowl.
I like the fresh taste of freshly squeezed lemon juice and because I double the recipe, I just add a squirt each time I reheat a bowl of soup. Delicious!

LinLin

03/07/2012 11:14 AM

Rated this recipe:

This soup is excellent, and so easy to make! I added 2 cloves of garlic, and used spinach instead of baby bok choy, due to availability. It was just a bit thick - I may thin it down a little next time.

VBitalianbeauty

04/02/2012 04:21 PM

Rated this recipe:

This soup is craveable! extremely good :D

KathyC

04/30/2012 09:58 PM

Rated this recipe:

Definitely a keeper! I didn't have any baby bok choy, just "grownup" bok choy, so I chopped up the tops with the leaves for the soup, and chopped up the rest of the stalk for the Apple Bok Choy salad. I also added about 3 more cups of the vegetable broth to thin it down. Delicious soup, and so pretty with the bright green bok choy leaves!
This comment was last edited on 04/30/2012 10:01 PM

jadvla

05/13/2012 08:44 PM

Rated this recipe:

I love this recipe! It's wonderful as is but I have made many variations. I wanted to let people know that if you have problems digesting beans, red lentils are much easier than any others. Also, If like me you have trouble with the brassica family of greens, substitute mustard greens or spinach until your digestion gets better. If you like middle eastern flavors, add Aleppo pepper and sumac--wonderfully delicious. This recipe doesn't use garlic or onions,and that also makes it easier to digest. It makes you feel great!

Sandi

06/14/2012 06:03 PM

Rated this recipe:

It's sooo delicious. I added an onion and substituted mushrooms for the celery. I used a little more lentils than called for because I like it thick. My SAD in-laws loved it. The lemon flavor really makes it "pop."

sabagirl

09/20/2012 04:01 AM

Rated this recipe:

The kids (3 year old) and I HATED this soup. I couldn't get over the texture, and the taste was weird. Will never make it again.

charlenech

09/26/2012 11:31 PM

Rated this recipe:

Great recipe and one that I plan to make often. So good that my husband and I ate the WHOLE pot which was supposed to serve 6! Wonderful combination of flavors. Very different.

amyan

02/19/2013 10:24 PM

Rated this recipe:

I love this soup! I am pretty fussy about soup texture but this one was great. It was very creamy after just blending a cup or so of the soup with the cashews and lemon juice and returning that to the rest of the soup in the pan. Usually I have to blend all the soup or none of it to get a texture that I like. I think after 40 minutes the lentils were actually over cooked and basically creamy and no longer whole.

I used 1/2 half cup of lemon juice as I love lemons and left out the parsley as I don't have any; followed all the other ingredients. This is one I will make again!

I agree that it does not make as many servings as suggested.
This comment was last edited on 03/17/2013 05:56 PM

Jackee

02/24/2013 09:44 PM

Rated this recipe:

So fresh and delicious! The lemon really adds a nice light taste to this soup. I had to force myself to stop eating it:)

MargieM

03/06/2013 10:18 AM

Rated this recipe:

This is a 5 star soup for sure. Everyone who has tried it (5 adults so far) LOVED it. We found it did not make 6 servings, but only four (8 cups total). It's great to have on hand in the freezer, so I will always double the recipe from now on.
I too am a Cheezy Kale Soup devotee, and this soup gives it a run for the money!

mkrage

08/01/2013 05:45 PM

Rated this recipe: (no rating)

Sounds delicious. Can't wait to try it. I'm a newby and just starting on Dr. Fuhrman's plan. So, what chat-board should I visit to see if substituting low-sodium, spicy V-8 with the LS veg broth (or in place of carrot juice in other recipes) is acceptable? Otherwise, I add NO salt to anything. Thanks.

LaLani

08/12/2013 12:39 PM

Rated this recipe:

This soup is YUM! The lemon gives it such a good flavor. It definitely does not make 6 servings -- more like 4. Will be making again for sure.

calabash

09/19/2013 07:04 PM

Rated this recipe:

Wow - this was so good, and really easy to make. I love the taste of the lemon!

hbielich

12/05/2013 03:31 PM

Rated this recipe:

We are not fans of this soup. I made it as described, but with mixed greens instead of bok choy. It's eatable, but not to our liking.

Amys Nutritarian Kitchen

03/28/2014 10:48 PM

Rated this recipe:

I made this tonight and thought it turned out fairly well. The lemon definitely gives it a unique taste and pairs well with the fresh parsley. I was doubting the whole time that the soup would thicken and become creamy with only blending one cup with cashews and lemon juice, but it turned out perfectly. I also appreciate that this soup doesn't make too much. I am the sole Nutritarian of the house and sometimes can't get through big batch soups before they go bad. The only modification that I made was to add half of a chopped onion. I'll probably have it again sometime, but it won't make it into my regular rotation.

Liz

07/08/2014 01:29 PM

Rated this recipe: (no rating)

Could Napa cabbage be substituted for the bok choy? I bought a big head for another soup and have a lot left over. This sounds delicious; I'll make it as written first, then try adding garlic and/or onions.

Theresa Anderson

07/09/2014 02:21 AM

Rated this recipe: (no rating)

Hi Liz..I don't see any problem with adding the Napa Cabbage. Go ahead!

Wendywoman

07/16/2014 10:17 PM

Rated this recipe:

I love this recipe because I can take it to work and not worry about garlic and onion wafting around the office. It goes to the top of my soup recipe list.

Nichole

02/08/2015 02:46 PM

Rated this recipe:

This soup was so so. The taste of lemon was too strong but that may just be because the lemons I used were particularly "lemony". We - hubby, 4-year-old daughter and I - ate it but I probably won't make it again.

tdl1

02/18/2015 11:20 AM

Rated this recipe:

Since I love citrus, I went with amyan's suggestion of 1/2 C of lemon juice as well as some zest and 30 min cook time. I only had 3C of vegetable broth so I filled in with 1C of low sodium chicken broth...sorry Doc... Removed most of the solids to a bowl and used a stick blender to blend the cashews with the lemon juice.

janolson

03/01/2015 03:28 PM

Rated this recipe:

The thickness, texture, and lemon flavor immediately reminded me of Greek avgolemono soup, based on rice, egg, chicken broth and lemon. I rarely like nutritarian soups. This is one of two that I've made more than twice in the past three months.

CarolynRH

03/07/2016 04:12 AM

Rated this recipe:

I wasn't sure I would enjoy a soup not made with onions and garlic but I really liked this one; the lemon at the end makes so much difference. I made it almost exactly; added red bell pepper because I have a lot and love it, and the greens I had to use up was a "spicy spinach mix" from Trader Joe. I picked this soup to use up the bits and bobs of veggies in the fridge and that it did. Very happy; I highly recommend this one. You can tailor it a bit and it is still good!

Chris Rogers

01/11/2017 11:12 AM

Rated this recipe:

Made this by first creating an onion/carrot/celery mirepoix and dry/water sauteed for about 7 minutes. Then added the spices, along with a 1/2 tsp of good quality turmeric powder, and sauteed until spices were fragrant (about 1 minute) then followed recipe as described. Turned out really well. Nice recipe.

fit4ever

02/21/2017 11:34 PM

Rated this recipe:

Just made this soup for the first, but not the last time. Even my SAD eating husband liked it. I rated it 5 stars, not sure why the rating doesn't show on this post.

This comment was last edited on 02/21/2017 11:36 PM

cgstaggs

04/25/2017 11:20 PM

Rated this recipe:

Had I not read the comments posted by other members, I would have dreaded preparing this soup.  I have to say, though, it is one of the most delicious soups I've had.  This is my day # 1 of ETL, so I'm glad the food was so tasty; it gives me much encouragement that I'll be able to adapt to this lifestyle.  It's a shame candid camera wasn't here to flm me making it.  I put the cashews in before cooking it, realized my error and decided to fish them out.  Used dried spices, then realized my quantities were probably going to be way off, so I fished some of those out.  You've not lived until you've tried to fish parsley out of liquid.  Still, it was a success.  Thanks to whoever came up with this particular recipe.