Big-Batch Lentil Soup

Big-batch Lentil Soup Recipe

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ann blystone

By
@annbb

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!

Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • 3 Tbsp
    olive oil
  • 3
    onions, chopped
  • 3
    red bell peppers, chopped
  • 3
    garlic cloves, minced
  • 2
    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
    salt
  • 1/2 c
    cilantro, fresh and chopped
  • LIME CREAM INGREDIENTS

  • 1/3 c
    sour cream
  • 1 Tbsp
    lime juice

How to Make Big-Batch Lentil Soup

Step-by-Step

  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.

Printable Recipe Card

About Big-Batch Lentil Soup

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




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