Big Batch Red Lentil Soup Recipe

Name: Big Batch Red Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup ingredients; 3 tablespoons olive oil; 3 medium onions, chopped; 3 sweet red peppers (can use yellow or orange peppers as well); 2 jalapeno peppers, chopped; 6 carrots, peeled & chopped; 3 garlic cloves, chopped; 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano; 1 teaspoon cumin; 1 1/2 teaspoons ground coriander (IMPORTANT FLAVOR); 4 cups red lentils, rinsed & picked over to remove any debris; ½ cups homemade chicken stock (or 2 large cans, 2 pints 14 oz. each, chicken broth) or ½ cups homemade vegetable stock (or 2 large cans, 2 pints 14 oz. each, chicken broth); 1 (35 1/4 ounce) can plum tomatoes, chopped (very lightly cuisinarted); 2 cups water; 1 1/4 teaspoons salt; cayenne pepper (I like it with a good kick); 3/4 cup coarsely chopped fresh parsley (or cilantro); Zesty Lime Cream ingredients; 1/3 cup sour cream; 1 tablespoon fresh lime juice; 1 teaspoon lime zest

Servings: persons

Soup ingredients
3 tablespoons olive oil
3 medium onions, chopped
3 sweet red peppers (can use yellow or orange peppers as well)
2 jalapeno peppers, chopped
6 carrots, peeled & chopped
3 garlic cloves, chopped
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 teaspoon cumin
1 1/2 teaspoons ground coriander (IMPORTANT FLAVOR)
4 cups red lentils, rinsed & picked over to remove any debris
½ cups homemade chicken stock (or 2 large cans, 2 pints 14 oz. each, chicken broth) or ½ cups homemade vegetable stock (or 2 large cans, 2 pints 14 oz. each, chicken broth)
1 (35 1/4 ounce) can plum tomatoes, chopped (very lightly cuisinarted)
2 cups water
1 1/4 teaspoons salt
cayenne pepper (I like it with a good kick)
3/4 cup coarsely chopped fresh parsley (or cilantro)
Zesty Lime Cream ingredients
1/3 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon lime zest

1
Warm oil in a very big pot over medium heat. Add onion & cook 3 minutes. Add sweet peppers, hot peppers, carrots, garlic, oregano, cumin & coriander, (which I cuisinart all together), and cook 10 minute or until veggies are soft, stirring often.
2
Add lentils, broth, tomatoes with their liquid and the water. Bring to a boil. Reduce heat and simmer 20 to 30 minutes, or until the lentils are tender, stirring occasionally. Stir in the salt and cayenne.
3
Remove about 1/2 of the soup and CAREFULLY puree in batches in a food processor or blender (blender works better) by pulsing off and on. (WATCH IT! VERY HOT!)
4
Stir puree back into soup in the pot. Taste and correct seasonings if necessary. Stir in the fresh parsley.
5
For the Zesty Lime Cream: Combine the sour cream, lime juice and zest in a small bowl. Stir well.
6
Serve soup with a dollop of the Zesty Lime Cream floating on top.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Soup ingredients, 3 tablespoons olive oil, 3 medium onions, chopped, 3 sweet red peppers (can use yellow or orange peppers as well), and more.

Yes, Big Batch Red Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Big Batch Red Lentil Soup

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