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


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: 03/24/15

1 Comments for "Lentil Soup with Lime Juice"

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

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