Red Lentil Soup with Lime and Cilantro
Brighten your day with the vibrant flavors of Red Lentil Soup with Lime and Cilantro—a hearty, plant-based dish that's as nourishing as it is delicious. This comforting soup combines the earthy richness of red lentils with the warm spices of cumin, coriander, and paprika, creating a fragrant base that's elevated by the fresh zing of lime juice and the herbal freshness of chopped cilantro. Packed with wholesome ingredients like tender carrots, juicy tomatoes, and aromatic garlic, this one-pot recipe comes together in just 45 minutes, making it a perfect weeknight dinner. Serve it with a squeeze of lime for a tangy kick, and enjoy this gluten-free, protein-rich meal that will satisfy your soul and palate alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- 0.5 teaspoon paprika
- 1 cup red lentils, rinsed and drained
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 medium carrot, peeled and diced
- 1 medium lime, juiced
- 0.5 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 (optional) optional lime wedges for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cumin, coriander, and paprika, stirring to coat the onions and garlic with the spices.
Rinse the red lentils under cold water and drain well.
Add the red lentils to the pot, followed by the vegetable broth, canned diced tomatoes (with their juices), and diced carrot.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils and carrots are soft.
Use an immersion blender to purée the soup to your desired consistency, or leave it chunky if preferred.
Stir in the lime juice, fresh cilantro, salt, and black pepper. Simmer for an additional 2 minutes.
Taste and adjust seasonings as needed.
Ladle the soup into bowls and serve with optional lime wedges for an extra burst of citrus flavor.
Nutrition Facts
Calories |
1171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5198 mg | 226% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 40.4 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4065 mg | 86% | |
*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.
