Lemon & Mint Lentil Soup

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Wondering what to do with all that leftover pulp from your juice?  This spin on a classic Lebanese dish uses pulp from your favorite green juice for extra flavor and fiber. Saving some for soup recipes is a great way to get all the goodness from the vegetables you are juicing.  Store pulp in the freezer to use when you are ready.
Phytonutrients that promote health and wellness are abundant in flavorful herbs and spices and fruits and veggies.  I dehydrated fresh mint leaves which had the added benefit of filling our home with a light, fresh aroma.  Mint is a plant source of potent anti-inflammatory omega-3 fats.

Lemons give this soup a fresh, clean taste and supercharged nutrition!  Lemons are high in vitamin C and anti-inflammatory compounds. Lemons and limes contain limonene which may help to prevent breast cancer growth. The mint also contains natural anti-nausea and overall digestive-aid properties.

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  • 1 cup green lentils
  • 1, 16 oz package of frozen, organic spinach
  • 2 cups pulp from your favorite green juice (mine was frozen)
  • 1 cup vegetable broth
  • 2 lemons
  • 1/2 onion
  • 3 cloves garlic
  • 1 tbsp coconut oil
  • 1 tsp coriander
  • 1 tsp Turmeric
  • 1 tsp cumin
  • 3 cups water (more as needed)
  • 1/2 tsp sea salt (to taste)
  • 1/2 tsp black pepper (to taste)
  • 1/4 cup fresh or 1/2 tsp dried mint (dehydrated mint leaves work well)


  1. Heat coconut oil in a large pot.
  2. Chop onions and add to coconut oil.
  3. Sautee until onions are golden brown about 8 minutes.
  4. Add lentils, garlic, spinach, pulp to pot.
  5. Add broth and water.
  6. Add coriander, turmeric, cumin, mint salt and pepper.
  7. Bring to boil then reduce heat and simmer uncovered on low-medium for about 40 minutes until lentils are tender.
  8. Shut off heat and add juice from lemons (about 3/4 cup) ,  saving a few slices for garnish.


Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Servings: 8

  • Nutrition per serving:
  • Calories120
  • Fat2.5g
  • Saturated Fat1.5g
  • Cholesterol0mg
  • Sodium80mg
  • Carbohydrates19g
  • Fiber6g
  • Sugars2g
  • Protein 7g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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