Recipe Summary:

Preparation Time: 30 minutes

Number of Servings: 6

Cups of Fruits and Vegetables Per Person: 0.75

Ingredients:
1-1/2 cups uncooked lentils
6 cups water
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp oregano
2 bay leaves
4 oz can diced green chilies, undrained
1 medium red bell pepper, chopped
1 medium carrot, diced
1/4 cup lime juice
1 Tbsp olive oil

Directions:
Place first 6 ingredients in large pot. Bring to a boil and simmer until lentils are tender, about 20 minutes. Remove 1 cup of lentils and puree with green chilies in blender. Add back to the soup. Add bell peppers and carrots and cook until the vegetables are tender. Discard bay leaves before serving and serve with lime juice and olive oil.

Nutrition Facts

Firehouse Lentil Soup
Serving Size 1/6 recipe