Lentil Soup with Lime Juice

Prep time: 10 minutes
Cooking time: 1 hour
Yield: 12 servings
Serving Size 3/4 cup
Nutrition Facts: View Label(s)


1 Tablespoon
vegetable oil
1 medium onion, chopped
1 pound
dried lentils, washed and picked over
8 cups
cold water
1 teaspoon
1⁄2 teaspoon
each black pepper and ground cumin
1 teaspoon
dried thyme or oregano
3 bay leaves
1 can
(4 ounces) mild green chilies, drained and chopped
red bell pepper, cored, seeded, and finely chopped
carrot, peeled and finely chopped
1⁄3 cup
fresh lime juice or to taste (or 1 tablespoon lemon juice)


  1. In a large saucepan, sauté the onion in vegetable oil over medium high heat (350 degrees in an electric skillet).
  2. 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.
  3. Add the green chilies, red bell pepper and carrots. Simmer 15 more minutes or until the lentils are very soft.
  4. Before serving, remove and discard the bay leaves and stir in the lime juice. Serve hot.
  5. 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.
Last updated: 11/10/15

2 Comments for "Lentil Soup with Lime Juice"

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

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

User login

You need to login to use this feature, or create an account if you don't yet have one. It's free and easy.

Create an Account