Lentil Soup with Lime Juice

Name: Lentil Soup with Lime Juice
Prep time: 10 minutes
Cook time: 60 minutes
Yield: 9 cups
Ingredients: 1 Tablespoon vegetable oil1 medium onion; chopped1 pound dried lentils; rinsed8 cups cold water1 teaspoon salt½ teaspoon black pepper ½ teaspoon cumin1 teaspoon thyme or oregano3 bay leaves1 can (4 ounces) mild green chiles; drained and chopped1 red bell pepper; finely chopped1 carrot; finely chopped⅓ cup lime juice or to taste (or 1 Tablespoon lemon juice)

Filling and tasty lentil soup with spicy green chiles, fresh veggies and a pop of lime!

Recipe Card

LentilSoup_RecipeCard_081722.pdf

Lentil, carrot and bell pepper soup served with lime and a slice of bread.

Prep time: 10 minutes
Cook time: 60 minutes
Makes: 9 cups
Nutrition Facts: View label

Ingredients

1 Tablespoon vegetable oil

1 medium onion, chopped

1 pound dried lentils, rinsed

8 cups cold water

1 teaspoon salt

½ teaspoon black 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

Wash hands with soap and water.
Rinse or scrub fresh fruits and vegetables under running water before preparing.
In a large saucepan, sauté the onion in vegetable oil over medium high heat (350 degrees F in an electric skillet).
Add lentils, water, salt, black 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.
Add the green chiles, bell pepper and carrot. Simmer 15 minutes or until the lentils are very soft.
Before serving, remove and discard the bay leaves and stir in the lime juice. Serve hot.
Refrigerate leftovers within 2 hours.