Lentil, Lemon, and Dill Soup
A hearty and flavourful lentil soup for dill lover’s. Made in 1-pot with little effort, this is an easy meal in a bowl. Make it vegetarian or vegan.
Servings servings
Calories 413 kcal
Ingredients
- 3 tablespoon olive oil
- 1 cup onion, diced
- 1 cup Puy Lentils (or substitute green, brown or other lentils)
- 2 1/2 cups water
- 250 gram frozen spinach
- 2 tablespoons butter or vegan substitute
- 1/2 cup lemon juice
- 2 tablespoons dried dill
- 2 tablespoons dried garlic
- 1/2 teaspoon salt
For the vegetarian version
- 2 eggs
- 2 tablespoons lemon juice
For the vegan version
- 1 cup coconut milk
Instructions
- Heat the oil in a large pot.
- Add the onions and saute for about 5 minutes, stirring occasionally.
- Add the lentils and water and bring to a boil. Then reduce heat and simmer for about 20 minutes.
- Stir in the spinach, butter, lemon juice, dill, garlic, and salt and heat until the spinach is defrosted and the soup is hot, about 10 minutes.
Continue with these steps for the vegetarian version
- In a measuring cup, mix the 2 eggs with the lemon juice.
- With the soup over low heat, whisk in the egg/lemon mixture, until well-blended. Heat through.
- Taste and add more salt if needed.
Continue with this step for the vegan version
- Stir in coconut milk and heat through. Taste and add more salt, if needed.
Notes
Using Other Types of Lentils
I have only tested this recipe with Puy Lentils. These lentils hold their shape while cooking. You can use green, brown, or other types of lentils as well. It will still taste good, but the consistency of the soup will be different. Read the package instructions for amount of water and cooking time.Substituting Fresh for Frozen Spinach
You could use about 6-8 cups of chopped fresh spinach instead. Add it at the same time as you would the frozen spinach.Substituting Fresh for Dried Dill
We have not tested it, but try adding about 1/2 cup of fresh dill toward the end of cooking, just before adding the egg/lemon or coconut milk.Storage and Reheating
The soup will keep in the fridge in a well-sealed container for 3 or 4 days. Reheat over low heat, stirring occasionally. Add water as needed to thin it.Nutritional Information
Nutritional information is an estimate only, for the vegetarian version of the soup.Nutrition
Calories: 413kcal | Carbohydrates: 42g | Protein: 20g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 436mg | Potassium: 443mg | Fiber: 18g | Sugar: 4g | Vitamin A: 7713IU | Vitamin C: 24mg | Calcium: 171mg | Iron: 6mg