Skip to main content

Lentil Soup with Lime Juice

Notes

Recipe Notes

  • Try topping soup with plain yogurt or sour cream and chopped tomatoes.
  • This soup is also good if a potato, another carrot, and celery are added.
  • Do not include the chiles and cumin if you do not want the Mexican flavors.
  • Freeze extra lime juice to use later.

Ingredients

1 Tablespoon vegetable oil
1 medium onion, chopped
1 pound dried lentils, rinsed
8 cups cold water
1 teaspoon salt
½ teaspoon pepper 
½ teaspoon cumin
1 teaspoon thyme or oregano
3 bay leaves
1 can (4 ounces) mild green chiles, drained and chopped
1 red bell pepper, finely chopped
1 carrot, finely chopped
⅓ cup lime juice or to taste (or 1 Tablespoon lemon juice)

Directions

  1. Wash hands with soap and water.
  2. In a large saucepan, sauté the onion in vegetable oil over medium high heat (350 degrees F in an electric skillet).
  3. Add lentils, water, salt, pepper, cumin, thyme and bay leaves. Bring to a boil. Lower the heat to medium low (250 degrees F in an electric skillet). Cover and simmer for 30 minutes, stirring a few times while it cooks.
  4. Add the green chiles, bell pepper and carrot. Simmer 15 minutes or until the lentils are very soft.
  5. Before serving, remove and discard the bay leaves and stir in the lime juice. Serve hot.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Try topping soup with plain yogurt or sour cream and chopped tomatoes.
  • This soup is also good if a potato, another carrot, and celery are added.
  • Do not include the chiles and cumin if you do not want the Mexican flavors.
  • Freeze extra lime juice to use later.
Photo of Lentil Soup with Lime Juice
Prep time: 10 minutes
Cook time: 60 minutes
Makes: 9 cups
Nutrition Facts: View Label

Comment

This was my favorite! I will definitely make this again!

SO yummy! My family, including 2 year old, loved it! Topped with tomatoes, avocado and nonfat yogurt! Will make this again. Yummy yummy!!!