Red Lentil Soup with Lime
Recipe Type: entree
Prep Time: 
Cook Time: 
Total Time: 
Red lentils soup with lime and a hint of cinnamon
  • 2 tsp olive oil
  • 1 medium onion, quartered and sliced crosswise
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tbsp finely minced fresh ginger
  • 1 finely chopped garlic clove
  • 1 cup (250 mL) red lentils
  • 1 cup (250 mL) vegetable broth
  • 2 cup (500 mL) hot water
  • juice of 1 lime
  • salt
  • 2 tsp butter (OR Smart Balance or other vegan butter substitute)
  • 1 medium red onion, cut into thin half-circles
  • pinch salt
  1. Heat the oil in a dutch oven or soup pot over medium heat. Add the onions, bay leaves, and cinnamon and cook until the onions are soft (about 5 minutes). Add the garlic and ginger and cook for another 5 minutes, stirring frequently.
  2. Add the lentils and stir them so they’re coated with oil. Add water and broth.
  3. Stir well, then bring to a boil.
  4. Turn heat down to low, cover, and cook for about 30 minutes, stirring occasionally.
  5. Stir in the lime juice while the soup is cooking, adding additional liquid if it gets too thick.
  6. Add about a teaspoon of salt. Continue to simmer, stirring occasionally, until the lentils have completely broken down into a smooth, creamy soup.
  7. While the soup is simmering, caramelize the onions.
  8. Heat the oil and butter in a skillet.
  9. Add the onions and cook over low, sirring occasionally for about 20 minutes, until onions are very soft and brown. Season with a little salt.
  10. To serve the soup, ladle it into bowls and top with onions.
Recipe by Honest Cooking at