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
- Wash hands with soap and water.
- 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, 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.
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.
Comment
This was my favorite! I will definitely make this again!