Lentil Soup with Lime Juice
Equipment
- Large Sauce Pan
- Stirring Spoon
- Stove
Ingredients
- Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 1 pound dried lentils washed and picked over
- 8 cups cold water
- 1 teaspoon salt
- ½ 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
Instructions
- Directions
- In a large saucepan, sauté the onion in 1 Tablespoon vegetable oil.
- Add lentils, water, salt, black 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. Add more water as needed.
- Add the green chilies, red 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; adjust the seasoning, if necessary. Serve hot.
- Refrigerate leftovers within 2 hours.
Notes
Nutrition Facts (Per Serving)
Calories, 160; Carbohydrate, 26 g; Protein, 11 g; Total Fat, 2 g; Saturated Fat, 0.10 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 6 g; Total Sugars, 1.95 g; Sodium, 237 mg; Calcium, 31 mg; Folate, 8.5 mcg; Iron, 2.36 mg; Calories from Fat, 11.%.
Makes 12 servings, Serving Size ¾ cup.
Calories, 160; Carbohydrate, 26 g; Protein, 11 g; Total Fat, 2 g; Saturated Fat, 0.10 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 6 g; Total Sugars, 1.95 g; Sodium, 237 mg; Calcium, 31 mg; Folate, 8.5 mcg; Iron, 2.36 mg; Calories from Fat, 11.%.
Makes 12 servings, Serving Size ¾ cup.
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