|Prep time: 10 minutes||Cooking time: 1 hour||Total time: 1 1⁄6 hours|
1 Tablespoon vegetable oil
1 pound dried lentils, washed and picked over
1⁄2 teaspoon each black pepper and ground cumin
1 teaspoon dried thyme or oregano
1 can (4 ounces) mild green chilies, drained and chopped
1 red bell pepper, cored, seeded, and finely chopped
1 carrot, peeled and finely chopped
1⁄3 cup fresh lime juice or to taste (or 1 tablespoon lemon juice)
- In a large saucepan, sauté the onion in vegetable oil over medium high heat (350 degrees in an electric skillet).
- Add lentils, water, salt, pepper, cumin, thyme or oregano and bay leaves. Bring to a boil. Lower the heat to medium low (250 degrees in an electric skillet). Cover and simmer for 30 minutes, stirring occasionally.
- Add the green chilies, red bell pepper and carrots. Simmer 15 more 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.
- Try topping soup with a dollop of sour cream and chopped tomatoes.
- This soup is also good if a potato, another carrot, and celery are added.
- Eliminate the chilies and cumin if you do not want the Mexican flavors.
- Freeze extra lime juice to use later.
- whole wheat bread
- sliced fruit
- a glass of low-fat milk
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