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Lentil Lime Soup


  • 1 c red lentils
  • ¼ c rice
  • 6 c water
  • 2 large onions, cut into thin strips
  • 1 tbsp vegetable oil
  • 1 ¼ tsp salt
  • 1 tsp cumin
  • 1 vegetable, chicken or beef bouillon cube (optional)
  • 2 bags Dry Desert Lime Teasan
  • 1/3 c chopped parsley
  • Toasted pita chips


  1. Bring 3 C of water to a boil in a deep pot. Add lentils and rice. Reduce heat to low and cover for 20 minutes, stirring occasionally.

  2. Meanwhile, in a frying pan, saute the onions in the oil until golden and tender. Add cumin, salt and bouillon and stir until bouillon dissolves.

  3. Mix into lentils with an additional 2 C of water. Bring to a boil. Stir in parsley.

  4. Just before serving, stir in lime teasan (2 bags steeped for 5 minutes in 1 C boiling water). Serve with pita chips. Add meatballs and/or noodles, if desired.

  5. Makes 4 servings

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