Real Recipes From Real Home Cooks ®

big-batch lentil soup

(1 rating)
Recipe by
ann blystone
columbia, MO

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. YUM!

(1 rating)

Ingredients For big-batch lentil soup

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

How To Make big-batch lentil soup

  • 1
    Warm oil in large pot over medium heat.
  • 2
    Add onion; cook 3 minutes.
  • 3
    Add red pepper, garlic, jalapeno, oregano, cumin and coriander; cook 10 minutes, or until vegetables are soft, stirring frequently.
  • 4
    Add lentils, broth, tomatoes with liquid (breaking them up with a spoon) and 2 cups water; Bring to a boil.
  • 5
    Reduce heat and simmer 20 to 30 minutes, or until lentils are tender, stirring occasionally; Stir in salt.
  • 6
    Remove 1/3 of the soup to food processor fitted with metal blade; Puree soup by pulsing on-and-off.
  • 7
    Stir puree back into soup in pot, along with cilantro.
  • 8
    For lime cream: In small bowl, mix sour cream and lime juice; set aside for use on top of soup when served.

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