Recipe: Lentil Soup with Lime Juice recipe (NOT Robin's Doughnut Shoppes)

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LENTIL SOUP WITH LIME JUICE

1 tablespoon vegetable oil
1 medium onion, chopped
1 pound dried lentils, washed and picked over
8 cups cold water
1 teaspoon salt
1/2 teaspoon each black pepper and ground cumin
1 teaspoon mint flakes or dried thyme or oregano, crumbled
3 bay leaves
1 (4 ounce) can 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)

In a large saucepan, saut the onion in 1 tablespoon vegetable oil.

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.

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 two hours.

TIPS:
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.

12 servings, 3/4 cup each
Source: Oregon State Extension Service