Lime-Kissed Lentil Soup

A robust and warming lentil soup featuring a medley of vegetables, earthy spices, and a bright, zesty finish from fresh lime, making it a perfectly balanced and comforting meal.

• Prep: 15 min
• Cook: 45 min
• Total: 1 hr
• Servings: 2
• Cuisine: Latin
• Difficulty: Easy
• Cost: $4.22/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Fiber
• High-Protein
• Pescatarian

Tags

• one-pot
• healthy
• comfort food
• savory
• tangy
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (medium, chopped)
• 1 clove garlic clove (minced)
• 1 carrot (large, chopped)
• 1 celery (chopped)
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 0.25 teaspoon smoked paprika
• 1 can diced tomatoes (14.5 ounce, undrained)
• 0.75 cup brown lentils (rinsed)
• 4 cup vegetable broth
• 1 lime (juiced)
• 0.25 cup fresh cilantro (chopped)
• 1 cup white basmati rice (uncooked)
• 1.75 cup water
• 1 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, chopped carrot, and chopped celery. Sauté for 5-7 minutes until the vegetables are softened.
2. Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
3. Add the undrained diced tomatoes, rinsed lentils, vegetable broth, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender.
4. While the soup simmers, prepare the basmati rice. Combine the white basmati rice, 1 3/4 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
5. Once the lentils are tender, stir in the juice of the lime. Taste and adjust seasoning with remaining salt and black pepper if needed. The soup should have a bright, tangy finish.
6. Serve the Lime-Kissed Lentil Soup with a side of fluffy basmati rice. Garnish with chopped fresh cilantro if desired.

Notes

This soup is even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 3 days. For a thicker consistency upon reheating, mash some of the lentils against the side of the pot.

Nutrition (per serving)

• Calories: 645
• Protein: 31.8 g
• Carbohydrates: 105.1 g
• Fat: 12.3 g
• Fiber: 24.5 g
• Sodium: 720 mg
• Saturated Fat: 1.7 g
• Sugar: 7.3 g