Lentil Soup With Lime Juice

• cups dried lentils↗1 1⁄2
• cups water, plus additional as needed↗6
• teaspoons salt↗1 1⁄2
• teaspoon cracked pepper↗1⁄2
• teaspoon whole cumin↗1⁄2
• 1/2 teaspoon thyme or 1/2 teaspoon oregano↗1⁄2
• bay leaves↗3
• cup canned diced green chiles1⁄4 - 1⁄2
• bell pepper, deveined seeded, and cut into chunks (I like red)↗1
• carrot, peeled and cut into chunks↗1
• cup lime juice (although I use more)↗1⁄4
• tablespoons olive oil↗2

Step-by-step instructions

1. 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. 2

   Place green chilies and 1c of soup into food processor and puree. Return to pot. Wipe processor clean.

3. 3

   Put bell pepper and carrot into processor and pulse until finely chopped. Add to soup.

4. 4

   Bring soup to boil for no longer than 1 minute (so bell pepper and carrot remain crisp). Taste for seasoning and texture.

5. 5

   Stir in olive oil and lime juice.

6. 6

   Warm through and serve.