This soup, made by cooking green lentils together with carrots, potatoes, and onion, has a fiber-rich, more filling texture than red lentil soups. Flavored with olive oil and lemon, it's a light meal option.
Sauté the onion and garlic in olive oil until softened, then add the carrot and potato and stir for a few more minutes.
Add the washed green lentils and water and bring to a boil, then cook over low heat for 30 minutes until the lentils and vegetables are completely tender.
If desired, blend part of the soup and mix it back in, check the seasoning, and boil for a bit longer.
Divide the hot soup into bowls and serve with lemon slices on the side.
Important: Green lentils take longer to cook than red lentils — check occasionally to make sure the grains soften without falling apart. Made entirely from plant-based ingredients, so it's suitable for a vegan diet.
If you set aside a few spoonfuls of lentils and vegetables before blending the soup and add them back afterward, you get a consistency that is both smooth and textured.
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