Lentil Soup With Lime Juice

• 1 1/2 cups dried lentils
• 6 cups water, plus additional as needed
• 1 1/2 teaspoons salt
• 1/2 teaspoon cracked pepper
• 1/2 teaspoon whole cumin
• 1/2 1/2 teaspoon thyme or 1/2 teaspoon oregano
• 3 bay leaves
• 1/4 - 1/2 cup canned diced green chiles
• 1 bell pepper, deveined seeded, and cut into chunks (I like red)
• 1 carrot, peeled and cut into chunks
• 1/4 cup lime juice (although I use more)
• 2 tablespoons olive oil

1. Place first 7 ingredients in 3q pot and bring to boil over medium heat. Skim off foam, cover, and boil gently until lentils are soft. Between 30 and 60 minutes.
2. Place green chilies and 1c of soup into food processor and puree. Return to pot. Wipe processor clean.
3. Put bell pepper and carrot into processor and pulse until finely chopped. Add to soup.
4. Bring soup to boil for no longer than 1 minute (so bell pepper and carrot remain crisp). Taste for seasoning and texture.
5. Stir in olive oil and lime juice.
6. Warm through and serve.

dried lentils, water, salt, cracked pepper, whole cumin, thyme, bay leaves, green chiles, bell pepper, carrot, lime juice, olive oil

Taken from www.food.com/recipe/lentil-soup-with-lime-juice-341277 (may not work)