Lentil Soup With Lime Juice - xpost

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Lentil Soup With Lime Juice

 

Recipe By :The Feast Of Santa Fe by Huntley Dent, pg. 192

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups dried lentils

6 cups water -- plus

-- additional water as needed

1 1/2 teaspoons salt

1/2 teaspoon cracked black pepper

1/2 teaspoon cumin seed -- whole

1/2 teaspoon dried mint flakes -- thyme, or oregano

3 bay leaves

1/4 cup green chili peppers -- canned chopped(1/4 to 1/2)

-- mild ones

1 bell pepper -- cut into chunks

1 carrot -- cut into chunks

-- peeled too

1/4 cup lime juice -- (prefer fresh)

2 tablespoons olive oil

 

Place the first 7 ingredients into a 3-quart pot and bring to a boil over medium

beat. Skim off any foam that rises to the surface, cover the pot, and boil

gently until lentils are thoroughly soft--this takes anywhere from 30 to 60

minutes. Place the green chilies and 1 cup of the soup into a food processor and

process continuously until pureed. Return mixture to the soup in the pot.

 

Wipe the processor bowl with a paper towel or rinse lightly, then finely chop

first the bell pepper and then the carrot in it, using repeated pulses of the

motor and stopping at least once to scrape down the bowl with a spatula. Add the

bell pepper and then the carrot to the soup. From this point, the soup can be

held off heat until serving time, or you can proceed directly to the final step.

 

When you are ready to serve, bring the soup back to a boil (but do not cook at

this temperature for more than a minute since you want the bell pepper and

carrot to remain crisp), taste for seasoning and add more water to adjust the

texture--the soup should be thick enough to coat a spoon but not porridgy. Stir

in the lime juice and olive oil, warm through for a few seconds more and serve.

 

 

Yield: about 6 cups, serving 4 to 6 people

 

Typed for you by Brenda Adams <brendaadams

 

Source:

" The Feast Of Santa Fe by Huntley Dent, pg. 192 "

Yield:

" 6 cups "

 

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Per Serving (excluding unknown items): 329 Calories; 8g Fat (20.0% calories from

fat); 21g Protein; 47g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol; 826mg

Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1

1/2 Fat.

 

NOTES : Here is a light lentil soup made Southwestern rather than Middle Eastern

by the addition of green chilies and lime juice. It can be served in summer as

well as winter and is eminently easy to fix.