Lentil Soup with Lime Juice
Warm up your soul with this vibrant and hearty Lentil Soup with Lime Juice, a comforting one-pot meal that's as nourishing as it is flavorful. Packed with protein-rich red lentils, aromatic spices like cumin, coriander, and paprika, and a medley of fresh vegetables, this soup delivers a perfect balance of earthiness and warmth. A splash of lime juice added just before serving brightens the flavors, creating a zesty contrast that elevates every spoonful. Ready in under an hour, this vegan and gluten-free dish is perfect for weeknight dinners or meal prepping. Serve it piping hot, optionally garnished with fresh cilantro, and enjoy its creamy-yet-chunky texture. Healthy, hearty, and bursting with flavor, this lentil soup is sure to become a staple in your recipe collection.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1.5 cups dried red lentils
- 6 cups vegetable broth
- 1 15-ounce can canned diced tomatoes
- 1 bay leaf
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
Stir in the minced garlic, ground cumin, ground coriander, and paprika. Cook for 1 minute until fragrant.
Rinse the red lentils under cold water until the water runs clear.
Add the rinsed lentils, vegetable broth, diced tomatoes with their juices, and the bay leaf to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, or until the lentils are tender.
Remove the bay leaf and use an immersion blender to partially blend the soup for a creamier texture, leaving some lentils and vegetables intact for a chunky consistency.
Stir in the lime juice, salt, and black pepper.
Taste and adjust the seasoning as needed.
Serve hot, garnished with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6576 mg | 286% | |
| Total Carbohydrate | 336.5 g | 122% | |
| Dietary Fiber | 70.6 g | 252% | |
| Total Sugars | 56.5 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 746 mg | 57% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 7758 mg | 165% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
