Big-batch Lentil Soup Recipe

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Big-Batch Lentil Soup

ann blystone


The inspiration for my version of this soup came from the recipe at left, which I found in "Working Mom" Magazine many many years ago (is it still in print?) It was then published in their out-of-print "Working Mom's" cookbook.

What a great jump-off it was! Here's my take:

* I use more red peppers (4 - 6) or 4 - 6 of a mixture of red yellow and orange

* ONLY red lentils - makes a much prettier soup - only a beautiful shade of red/orange with no muddiness.

* add 6 - 8 good sized carrots, chopped

* 42 oz. diced or petite diced tomatoes

* I also up the amounts of cumin, coriander and oregano and ALWAYS add cayenne so the soup has a bit of a bite.

* Also make it with homemade chicken or veggie stock, oOR reduced-salt store-bought chicken/veggie stock.

* Last, I add the juice of half to a whole lime, and sometimes the lime zest.

* Use a food processor to chop all the veggies and a emulsifier in the soup pot to puree and it's easy easy to make!

* Cook the soup down (on low heat so it doesn't stick) until it's as thick as you prefer.


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3 Tbsp
olive oil
onions, chopped
red bell peppers, chopped
garlic cloves, minced
jalapeno peppers, minced
1 Tbsp
oregano, fresh chopped
1 Tbsp
cumin, ground
1.5 tsp
coriander, ground
4 c
lentils, red or brown, rinsed
92 oz
chicken broth
28 oz
tomatoes, canned with juice
1.25 tsp
1/2 c
cilantro, fresh and chopped


1/3 c
sour cream
1 Tbsp
lime juice

Directions Step-By-Step

Warm oil in large pot over medium heat.
Add onion; cook 3 minutes.
Add red pepper, garlic, jalapeno, oregano, cumin and coriander; cook 10 minutes, or until vegetables are soft, stirring frequently.
Add lentils, broth, tomatoes with liquid (breaking them up with a spoon) and 2 cups water; Bring to a boil.
Reduce heat and simmer 20 to 30 minutes, or until lentils are tender, stirring occasionally; Stir in salt.
Remove 1/3 of the soup to food processor fitted with metal blade; Puree soup by pulsing on-and-off.
Stir puree back into soup in pot, along with cilantro.
For lime cream: In small bowl, mix sour cream and lime juice; set aside for use on top of soup when served.

About this Recipe

Course/Dish: Bean Soups
Other Tag: Quick & Easy