Lemony Lentil Soup

Lemony Lentil Soup

Why are we posting our soup recipe in summer? Well, we are a bit crazy at Poppy Innovations but also we tend to be more active in summer. Optimal fluid intake between activities is critical for active people as is carbohydrates to provide energy. This lentil soup is a good source of both.
Servings: 4
Author: Aimee Blanch


  • 2 Tbsp Olive Oil
  • 1 Large Onion diced
  • 2 Carrots diced
  • 2 Ribs Celery diced
  • 1 Can green lentils drained and rinsed
  • ½ tsp dried oregano
  • 1 bay leaf
  • ¼ tsp salt
  • 3 cups vegetable broth
  • 3 cups chopped Kale or spinach
  • 2 Tbsp Lemon juice
  • Dash of hot sauce optional


  • In pot heat oil over medium heat; cook onion, carrot, and celery until softened.
  • Add oregano, bay leaf, and salt. Cook for one minute til fragrant, add vegetable broth and bring to boil.
  • Reduce to simmer and cook until vegetables are tender, add chopped kale or spinach, and lemon juice and allow to simmer until greens are wilted (about 5 minutes).
  • Serve with lemon wedges and dash of hot pepper sauce if desired.