Mediterranean Lentil Soup

Layanette's Note:

This was my first endeavor into lentils and it was fabulous, the flavor is wonderful (even though it doesn't seem to have much looking at the ingredients list). I added rice to mine. I revised this from the what would jesus eat cookbook.

• Total Time: 40 mins
• Prep Time: 40 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 2 ½ cups lentils (washed and sorted)
• 6 cups water
• 1 large onion
• 1 tablespoon extra virgin olive oil (to be split in the recipe)
• 1 bell pepper (color is your choice)
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon cumin
• 1 cup fresh cilantro , chopped
• 2 ½ garlic cloves , minced
• ¼ cup fresh lime juice

Directions:

1. Combine the lentils and water in a pot over high heat and bring to a boil. Reduce heat and simmer while preparing other ingredients.
2. Saute the onions in half of the olive oil in a saucepan over medium heat for about 4 minutes.
3. Add the bell pepper and saute for a minute or two longer.
4. Add the onion mixture to the lentils. Simmer 15 minutes.
5. Season with salt, pepper, and cumin. Simmer for 15-20 minutes longer.
6. Stir in the cilantro; remove dish from heat.
7. Combine the garlic, lime juice and the remaining 1/2 tablespoon olive oil in a food processor or blender and blend well.
8. Add garlic mixture and lime juice to the lentil mixture. Mix well and serve.

Reviews

[Hezo]

Delicious! absolutely wonderful! I plan on making it often! thanks for sharing! What a wonderful flavor! :)

[TRushforth]

This is fabulous! It's light tasting and filling. I must have had super-absorbent lentils, though. I had to add about twice as much water as the recipe called for. I also added extra garlic and salt to give it more flavor.