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Vegetarian Lemon Lentil Soup

Vegetarian Lemon Lentil Soup


I have been carefully examining the 0 Point Food List for Weight Watchers to find ingredients to use as a base for my recipes. I want my points to come from added flavors and less from the main ingredients.

In the coming weeks, my focus is to bring you delicious low point meals that are filling and satisfying.

This week, I am spotlighting the following 0 Point ingredients; lentils, onions, carrots, garlic, lemon, parsley and scallions. With the addition of spices and broth, this lemon lentil soup is full of flavor and will fill your belly for only 1 WW Freestyle Point per serving. Since you are saving points on the soup, it allows for the indulgence of a piece of naan bread or a crusty piece of baguette. This one pot soup could be made ahead of time for all of you meal preppers out there and refrigerated for up to 5 days.

I love the combination of cumin, turmeric and coriander. The turmeric adds a bright yellow color that is visually beautiful. The cumin and coriander perfume the room as you add them to the vegetables! Everyone will be in the kitchen asking when it is ready!

Vegetarian Lemon Lentil Soup

Author: Jodi Boatman Prep Time: 10 Minutes Cook time: 26 Minutes

Total Time: 36 Minutes Yields: 4 Servings WW: 1 Freestyle Points


1 TBSP olive oil
1 medium, uncooked onion, chopped
2 medium, uncooked carrot, chopped
1 pinch table salt
1 pinch black pepper
2 TSP minced garlic
1 TBSP ground cumin
1 TSP ground turmeric
1 TSP ground coriander
1 TSP onion powder
4 C water
1 C Red split lentils, dry
2 bay leaves
3 1/2 TSP Knorr Stock, Homestyle, Vegetable (one packet)
1 TBSP Super Veg*
1 TBSP Bragg Premium nutritional yeast seasoning
3 TBSP fresh lemon juice
3 TBSP fresh parsley, chopped
2 TBSP uncooked scallions, chopped
1 TSP fresh dill
1 pinch red pepper flakes, to taste


  • Add olive oil to a large heavy soup pan over medium heat. Add chopped onions, carrot, salt, pepper and cook for 8 minutes until tender, stir occasionally.

  • Add garlic and cook for 2 minutes, stir occasionally.

  • While your veggies are cooking, sort and rinse lentils, set aside. I think that it is important to sort and rinse your lentils before you cook them. Sort the lentils to be sure there is not a stone mixed in. Rinse to get any dust or debris off.

  • Add cumin, turmeric, coriander and onion powder to the cooked vegetables and stir for 1 minute until fragrant. Add water, lentils, bay leaves, vegetable bouillon, nutritional yeast, super veg and stir. Bring to a boil, reduce to a simmer and cook uncovered for 15 minutes.

  • Take off the heat and add lemon juice, parsley, scallions, fresh dill and red pepper flakes.

  • Serve with pita bread, naan or a baguette for a bit more bulk.

*If you cannot find Super Veg, I would suggest using 1 TBSP of Mrs. Dash Original and 1/2 TSP of Salt. Super veg is a vegetable soup base that has salt, dehydrated vegetables (carrots, celery, parsley, onion), MSG, sugar, vegetable protein, spices. Vitamins (B1 & B2). I use it a lot in my cooking in small amounts because it can make things too salty.

Lemon Lentil Soup MyFitnessPal.jpg
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