Prep 40 mins
Cook 0 mins
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.
- 2 1⁄2 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
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon cumin
- 1 cup fresh cilantro, chopped
- 2 1⁄2 garlic cloves, minced
- 1⁄4 cup fresh lime juice
- Combine the lentils and water in a pot over high heat and bring to a boil. Reduce heat and simmer while preparing other ingredients.
- Saute the onions in half of the olive oil in a saucepan over medium heat for about 4 minutes.
- Add the bell pepper and saute for a minute or two longer.
- Add the onion mixture to the lentils. Simmer 15 minutes.
- Season with salt, pepper, and cumin. Simmer for 15-20 minutes longer.
- Stir in the cilantro; remove dish from heat.
- Combine the garlic, lime juice and the remaining 1/2 tablespoon olive oil in a food processor or blender and blend well.
- Add garlic mixture and lime juice to the lentil mixture. Mix well and serve.
I made this a while ago, pureeing the ingredients at the last minute, and portioned out the leftovers to be frozen. To me, it tasted as good as the day that I first made it!
This was a very hearty, healthy soup. I made it tonight to serve tomorrow. I doesn't have as much flavor as other lentil soups I've made. I do like what the lime and cilantro do for the flavor. I think I'll top it with fresh tomatoes and a dollop of sour cream. This recipe makes a ton. Since its so filling, I know we'll get many meals out of this batch. Thanks for posting.
Delicious! absolutely wonderful! I plan on making it often! thanks for sharing! What a wonderful flavor! :)