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
Make it a Meal: 
    • whole wheat bread
    • sliced fruit
    • a glass of low-fat milk


    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
    mint flakes or dried thyme or oregano, crumbled
    3 bay leaves
    1 can
    (4 ounces) mild green chilies, drained and chopped
    1 medium red pepper, cored, seeded, and finely chopped
    1 medium 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 1 Tablespoon vegetable oil.
    2. Add lentils, water, salt, pepper, cumin, chosen seasonings, and bay leaves, then bring to a boil over moderate heat. Lower the heat, cover, and simmer, stirring occasionally for 30 minutes.
    3. Add the green chilies, red 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; adjust the seasoning, if necessary. 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 peppers, chilies, and cumin if you do not want the Mexican flavors.
    Last updated: 12/20/13

    1 Comments for "Lentil Soup with Lime Juice"


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

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