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Lemony Golden Lentil Soup
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New, organic heirloom lentils and chickpeas grown in Montana have arrived at Outpost. These heirloom varieties include Pardina lentils, Golden lentils, Petite White lentils, and Black Kabuli chickpeas. Here is a delightful recipe using Golden lentils.
serves 6-8


1 pound of dried Golden lentils, sorted and rinsed
2 bay leaves
6 cups low sodium vegetable broth
1 tablespoon olive oil
1 onion, diced
2 carrots, finely diced
2 celery stalks, diced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/4 teaspoon red chili flakes
2 cloves garlic, minced
Grated zest of 1 lemon
1 tablespoon lemon juice
Sea salt and fresh ground pepper to taste
Fresh cilantro and lemon slices for garnish

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Lemony Golden Lentil Soup
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Place the lentils, bay leaves and 6 cups of broth in a large saucepan over high heat. Bring to a boil. Reduce the heat, skim off any foam that rises to the surface, cover and simmer for about 15 minutes.
2. In a large skillet, heat olive oil over medium heat. Sauté onion, carrot, celery, cumin, turmeric, cardamom, and chili flakes for 5-10 minutes. Add garlic and lemon zest and continue to sauté for a couple more minutes.
3. Add the vegetable mixture to the lentils. Continue to simmer the soup until the lentils and vegetables are cooked to your liking. Season to taste with sea salt. Add lemon juice just before serving.
4. Garnish with lemon slices and/or chopped cilantro.

Per serving: 350 calories, 3g fat, 0g sat fat, 51g carbohydrates, 33g protein, 546mg sodium, 28g fiber

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