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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

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
2 cucharadas aceite de olivo
aceite de olivo
2
cucharadas
1 sweet onion, picado
sweet onion
1
picado
2 clavos ajo, picado fino
ajo
2
clavos
picado fino
3 zanahoria, picado
zanahoria
3
picado
3 tallos apio, picado
apio
3
tallos
picado
baby bella mushrooms
5
picado
¾ cucharadita sal
sal
¾
cucharadita
½ cucharadita ground allspice
ground allspice
½
cucharadita
½ cucharadita pimienta negra (fresh cracked)
pimienta negra
½
cucharadita
fresh cracked
1½ tazas lentejas
lentejas
tazas
7 tazas caldo de vegetales
caldo de vegetales
7
tazas
½ taza chopped cilantro (fresco)
chopped cilantro
½
taza
fresco
¼ taza aceite de olivo
aceite de olivo
¼
taza
2 cucharadas jugo de lima (fresh squeezed)
jugo de lima
2
cucharadas
fresh squeezed

METODÓ

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.

Tiempo de preparacion
10 min
Tiempo de cocinar
40 min
Sirve:
10

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