Green Lentil Soup Recipe

Lentils Soup can be served cold or hot, and is a great source of fiber.
Green Lentil Soup picture


Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelVery Easy
Health IndexHealthyServings8
Interest Group

Recipe Story

My Grandmother Maria was a great cook, she was very frugal and she made delicious dishes from scratch. Back then when I lived in Bulgaria all the ingredients where purchased at the local market. Everything was fresh and chemical free. Now a days the same ingredients are offered in the USA, but they are labeled "Organic" and have a higher price tag then the chemically enhanced food sold in most Supermarkets and Walmart. I still buy most of the fruit and vegetables at the local veggie stand, and surprisingly the prices are lower then the Supermarket and the produce tastes a lot better and is a lot fresher.


 Green lentils1 1⁄2 Cup (24 tbs)
 Baby carrots15 , sliced in 3 pieces
 Yellow onion1 , chopped (The Size Of A Tennis Ball)
 Virgin olive oil2 Tablespoon
 Whole garlic5 Clove (25 gm), peeled
 Dried savory1 Tablespoon, dried
 Sea salt2 Teaspoon
 Cold water2 Quart
 Dried chili peppers3 , whole, if you like it spicy you can crush them up

Nutrition Facts

Serving size

Calories 188 Calories from Fat 40

% Daily Value*

Total Fat 4 g6.7%

Saturated Fat 0.41 g2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 412.5 mg17.2%

Total Carbohydrates 28 g9.3%

Dietary Fiber 13.2 g52.7%

Sugars 2.4 g

Protein 10 g20%

Vitamin A 61% Vitamin C 7.6%

Calcium 7.9% Iron 20.8%

*Based on a 2000 Calorie diet


Saute the onion in 1 tbs of olive oil, until onions start turning glassy yellow (about 5min at medium heat). Add water,carrots,chili,savory, garlic, salt and lentils. Bring to boil and simmer covered for 35minutes.At the end the remaining olive oil.
Serve with crusty bread and pickled hot peppers. This soup is served cold in the summer and makes a great snack.
If you like your soup thicker you can use 2 cups of lentils.