Ginger Lemon Lentil Soup

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CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 1 box CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 3/4 cup (185 mL) split red lentils, uncooked
  • 1 medium onion, chopped
  • 1 medium carrots, diced
  • 2 cloves garlic, finely chopped
  • 1 tsp (5 mL) grated fresh ginger root
  • 1/4 tsp (1 mL) ground black pepper
  • Lemon juice,
  • ½ lemon zest
  • 2 tbsp (30 mL) chopped fresh cilantro


  1. Combine broth,lentils,onion,carrot,garlic,ginger and pepper in 2 qt (2 L) saucepan. Heat to a boil. Reduce heat to low.
  2. Cover and simmer until lentils are tender – about 15 minutes,stirring occasionally. Stir in lemon juice.
  3. Ladle into soup bowls and sprinkle with lemon zest and cilantro.

Recipe tips

  • Substitute green,yellow or mixed split lentils if you cannot find the red ones – just adjust the simmer time until the lentils you choose are tender.
  • Not a fan of grating fresh ginger? Look for fresh,already-grated ginger in the produce section at your supermarket.

Ratings & Reviews

  • May G.

    April 25, 2013

    Review by May G.

    A delightfully easy soup to make. All the flavours come together nicely. It has become one of our favourites so make it often.

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  • Diane D.

    March 28, 2012

    Rating by Diane

    This rating was left without a review.

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    (0) (0)

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Amount Per Serving
Calories 180
Fat 1 g
Sodium 590 mg
Carbohydrate 31 g
Dietary Fibre 6 g
Protein 13 g
Calcium 4 %DV
  • Good Source of fibre

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