big-batch lentil soup
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!
Ingredients
- 3 tablespoons olive oil
- 3 - onions, chopped
- 3 - red bell peppers, chopped
- 3 - garlic cloves, minced
- 2 - jalapeno peppers, minced
- 1 tablespoon oregano, fresh chopped
- 1 tablespoon cumin, ground
- 1.5 teaspoons coriander, ground
- 4 cups lentils, red or brown, rinsed
- 92 ounces chicken broth
- 28 ounces tomatoes, canned with juice
- 1.25 teaspoons salt
- 1/2 cup cilantro, fresh and chopped
- LIME CREAM INGREDIENTS
- 1/3 cup sour cream
- 1 tablespoon lime juice
How To Make big-batch lentil soup
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Step 1Warm oil in large pot over medium heat.
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Step 2Add onion; cook 3 minutes.
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Step 3Add red pepper, garlic, jalapeno, oregano, cumin and coriander; cook 10 minutes, or until vegetables are soft, stirring frequently.
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Step 4Add lentils, broth, tomatoes with liquid (breaking them up with a spoon) and 2 cups water; Bring to a boil.
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Step 5Reduce heat and simmer 20 to 30 minutes, or until lentils are tender, stirring occasionally; Stir in salt.
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Step 6Remove 1/3 of the soup to food processor fitted with metal blade; Puree soup by pulsing on-and-off.
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Step 7Stir puree back into soup in pot, along with cilantro.
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Step 8For 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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