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The temps have been steadily dropping and all I can think about is soup and baked goods, as you can probably tell from the Hoppin’ John soup and Bacon, Potato and Leek soup recipes I’ve posted the past two weeks.  Simple soup recipes are really where it’s at, especially to bring out the delicious flavors in the ingredients you use.

Back in November, before my surgery, I made a desperate request for a lentil recipe and one of the Foodie Mama fans on Facebook, Heather Dyson, posted this simple soup recipe that she uses frequently. Lentils are amazing for your body; they are high in protein, fiber, folate, iron and finally, they are really cheap. I never thought I would love a tiny legume so much.

This recipe for lentil soup originates from (link included below in recipe title). This chick has a million cool vegan recipes for those of you wanting to learn more about cooking vegan style. If you think about it, vegans limit themselves as far as meat and dairy are concerned, but I bet they make some creative veggie dishes. Growing up I always thought of vegetables as a side dish, but vegans think of it as THE dish. Just something to consider. If the recipe below is any indication, then cooking vegan has definitely piqued my interest.

Recipe: Lemon Lentil Soup

Summary: Delicious, light lentil soup, with very little preparation involved. Great served with some warm bread on a cold night.


  • 1 T olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • pinch hot red pepper flakes
  • 1 t cumin
  • 1.5 cups dry red lentils
  • 6 cups vegetable broth
  • salt and pepper to taste
  • 2 T lemon juice
  • 2 cups kale or spinach, chopped (optional)
  • 2 T fresh cilantro, finely chopped


  1. In a large soup pan, heat oil over medium-low heat. Add onion, garlic and hot pepper flakes and cook for 5 minutes.
  2. Add cumin, lentils, broth, salt & pepper, and bring to a boil.
  3. Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 30 minutes.
  4. Stir in lemon juice and kale or spinach. Serve sprinkled with cilantro.


Preparation time: 5 minute(s)

Cooking time: 45 minute(s)

Diet type: Vegan

Number of servings (yield): 6

My rating 5 stars:  ★★★★★ 1 review(s)

Amanda Baley (188 Posts)

Amanda Baley is a stay at home rock star to two beautiful angel babies. Her background includes a decade of marketing for engineering firms. She has recently been dabbling in marketing consulting and public relations. For now, she is smooching on babies, making a heck of a lot of food, and running, and smiling!

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