Lemony Lentil Soup Digest Diet

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Lemony Lentil Soup

Reader's Digest Canada

Number of servings :

Cooking time: 30 minutes

Type of meal : - Soups - Soups


1 tbsp (15 mL) olive oil

3 cloves garlic, coarsely chopped

9 oz (250 g) onions, coarsely chopped

9 oz (250 g) red lentils, rinsed and drained

5 cups (1.2 litres) chicken or vegetable stock

1 tsp (5 mL) ground coriander

1/2 tsp (2 mL) ground cumin

1 Juice of 1 lemon

4 wafer-thin slices of lemon

to taste Salt and black pepper


Heat the oil in a heavy-based saucepan. Add the garlic and onions and cook them over medium heat for 6-7 minutes until they turn a rich brown colour, stirring frequently to prevent sticking. Add the lentils and cook for a further 1-2 minutes. Then add the stock, raise the heat, and bring the soup to a boil. Reduce the heat, cover, and simmer for 15-20 minutes until the lentils are almost soft. Place a nonstick frying pan over a high heat, add the coriander and cumin, and dry-fry them for 1 to 2 minutes until the aroma rises, then add them to the soup. Raise the heat under the soup, add the lemon juice and lemon slices, and season to taste, then let it simmer for 5 minutes. Sprinkle the soup with a little black pepper and serve. Makes 4 servings.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:790

Eat Right 4 Your Type®

Official Website Of Dr. Peter J. D'Adamo & The Blood Type Diet®

Blood Type Diet Recipe

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This a tasty, lemon laced lentil soup..easy to digest and very filling. It contains potatoes for those who can have them. We others can sub butternut squash or acorn squash or pumpkin if desired..


  • 1 1/2 cups lentils
  • 8 cups vegetable stock
  • 1 large potato or same amount of squash
  • 1 medium onion finely chopped
  • 4 Tablespoons Olive Oil
  • 1/2 cup finely chopped,cilantro or parsley
  • 3/4 teaspoon ground coriander
  • 3 cloves garlic
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon ground cumin
  • 3 Tablespoons of lemon juice

How to make it:

  1. Rinse lentils, combine with stock and bring to a simmer. Peel potato and cut into 1/2 inch pieces.
  2. Add to soup, simmer 20 mins.
  3. Slice chard to remove spine in leaves and then chop chard and add to soup, cover and continue simmering until lentils are tender(about 20 more mins).
  4. In a small frying pan over medium heat, cook onion in oil until soft and golden.
  5. Add to onion 1/3 cup cilantro along with garlic and cook 2 mins.
  6. Add onion mixture to soup during last 5 mins.
  7. Stir in sea salt to taste, pepper, coriander, cumin and lemon juice.
  8. Garnish soup with lemon slices.
  9. Makes 6 1 2/3 cup servings

Variations and Substitutions Analysis: This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.

Lemony Lentil Chard Soup

Recipe by yogiclarebear

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Lemony Lentil Chard Soup

Ingredients Nutrition

  • 6 -7 cups water
  • 1 1 ⁄2 cups brown lentils or 1 1 ⁄2 cups green lentils, sorted and rinsed
  • 2 tablespoons oil
  • 1 1 ⁄2 cups sliced leeks (about 2 leeks)
  • 4 cups eggplants, cubed or 4 cups zucchini
  • 2 1 ⁄2 teaspoons salt (to taste)
  • 1 (19 ounce) can diced tomatoes
  • 4 cups chopped swiss chard (packed) or 4 cups spinach (packed)
  • 2 1 ⁄2 tablespoons za'atar spice mix
  • 2 teaspoons paprika
  • 1 tablespoon ground cumin
  • 1 -2 vegetable bouillon cube
  • 2 tablespoons grated lemon zest
  • 1 ⁄3 cup lemon juice
  • 2 -3 minced garlic cloves
  • lemon slice (to garnish)


  1. Place the water and lentils in a 5 quart pot and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 45 minutes, or until the lentils are tender.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leek and sauté for a few minutes until it begins to brown. Add the eggplant and 1/2 tsp of salt and sauté for a few minutes, until eggplant begins to soften. Add tomato and cook for a few more minutes, until vegetables become saucy.
  3. Once lentils are just tender, add the saucy veggies, remaining salt, chard or spinach, zaatar, paprika, cumin, bouillon cubes, and lemon zest to the pot. Simmer for another 10 minutes.
  4. Stir in the lemon juice and garlic, ladle into bowls, and serve with lemon slices to garnish.

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Nutrition Info

Serving Size: 1 (378 g)

Servings Per Recipe: 8

Amt. Per Serving % Daily Value Calories 201.2 Calories from Fat 39 19% Total Fat 4.3 g 6% Saturated Fat 0.6 g 2% Cholesterol 0 mg 0% Sodium 782 mg 32% Total Carbohydrate 31.4 g 10% Dietary Fiber 14.2 g 56% Sugars 4.7 g 18% Protein 11.2 g 22%

10:55 pm Updated by

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