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Cilantro Lime Lentil Soup

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"My friend Robert served this soup at a dinner party and I knew it would be one to test at the Yum Kitchen! We added more veggies and love the combination of lime and cilantro." - Wendy Cannon, a cooking instructor at the Doctor Yum Project Kitchen

Ingredients

Food
Amt
Units
Prep
Notes
2 tablespoons olive oil
olive oil
2
tablespoons
1 sweet onion, chopped
sweet onion
1
chopped
2 cloves garlic, minced
garlic
2
cloves
minced
3 carrots, chopped
carrots
3
chopped
3 stalks celery, chopped
celery
3
stalks
chopped
baby bella mushrooms
5
chopped
¾ teaspoon salt
salt
¾
teaspoon
½ teaspoon ground allspice
ground allspice
½
teaspoon
½ teaspoon black pepper (fresh cracked)
black pepper
½
teaspoon
fresh cracked
1½ cups lentils
lentils
cups
7 cups vegetable broth
vegetable broth
7
cups
½ cup chopped cilantro (fresh)
chopped cilantro
½
cup
fresh
¼ cup olive oil
olive oil
¼
cup
2 tablespoons lime juice (fresh squeezed)
lime juice
2
tablespoons
fresh squeezed

Method

Saute onion and garlic in olive oil in a stock pot over medium heat until translucent. Add carrots, celery, mushrooms, salt, allspice, and pepper. Add broth and stir in lentils. Bring soup to a boil then reduce heat and simmer for about 30 minutes until lentils are soft.

Whisk together cilantro, olive oil, and lime juice in a separate bowl. Swirl in mixture to top off soup.

Prep time
15 min
Cook time
40 min
Yields/Serves:
6
Nutrition Information

Yum Ratings

😫😟😐😀😍 “Good for a snow day meal. It's not as heavy as chili and I love the cilantro!” —Alexis, a grown-up
😫😟😐😀😍 “I can't believe I'm saying this, but it's better than my grandmother's!” —Carmen, a grown-up
😫😟😐😀😍 “Perfect consistency, it has the right amount of veggies and broth!” —Katie, a grown-up