Big Batch Red Lentil Soup Recipe

Name: Big Batch Red Lentil Soup
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 1 red bell pepper, chopped; Jalapeno Peppers; 1 cup chopped carrots; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 2 cups red lentils; 8 cups chicken broth; 2 (28 ounce) cans crushed tomatoes with their juice; 4 cups water; 2 teaspoons salt; 1/4 teaspoon cayenne pepper; 1/2 cup fresh parsley, chopped; 1/2 cup sour cream; 2 tablespoons lime juice; 1 tablespoon lime zest; 1/2 green bell pepper, chopped; 1 orange bell pepper, chopped

This vibrant and hearty red lentil soup is a crowd-pleaser, perfect for meal prepping! Easy to customize for vegetarian or vegan diets, this recipe yields approximately 20 cups – enough for multiple meals. Made with a blend of sweet and spicy peppers, carrots, and aromatic spices, this soup is bursting with flavor. Skip the optional lime cream for a vegan option. Prepare this in under an hour using a food processor for faster chopping.

Prep Time 20 mins

Cook Time 70 mins

Calories 236.4 kcal

Protein 34g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Big Batch Red Lentil Soup

2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, chopped
Jalapeno Peppers
1 cup chopped carrots
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups red lentils
8 cups chicken broth
2 (28 ounce) cans crushed tomatoes with their juice
4 cups water
2 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 cup fresh parsley, chopped
1/2 cup sour cream
2 tablespoons lime juice
1 tablespoon lime zest
1/2 green bell pepper, chopped
1 orange bell pepper, chopped

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How to Make Big Batch Red Lentil Soup

Heat 2 tablespoons of olive oil in a large (8-quart or larger) pot or Dutch oven over medium heat.
Add 1 large onion, chopped, and cook for 3 minutes.
Add 1 red bell pepper (chopped), 1/2 green bell pepper (chopped), 1 orange bell pepper (chopped), 1 cup chopped carrots, 4 cloves garlic (minced), 1 teaspoon dried oregano, 1 teaspoon ground cumin, and 1/2 teaspoon ground coriander. Cook for 10 minutes, or until vegetables are softened, stirring frequently.
Add 2 cups red lentils, 8 cups vegetable broth (or chicken broth for non-vegetarian), 2 (28-ounce) cans crushed tomatoes with their juice, and 4 cups water.
Bring to a boil.
Reduce heat to low and simmer for 20-30 minutes, or until lentils are tender, stirring occasionally.
Stir in 2 teaspoons salt and 1/4 teaspoon cayenne pepper (or to taste).
Carefully remove about half of the soup and puree in batches in a food processor or blender until smooth.
Return the puree to the pot and stir to combine.
Taste and adjust seasonings as needed.
Stir in 1/2 cup chopped fresh parsley.
(Optional) For the zesty lime cream: In a small bowl, whisk together 1/2 cup sour cream, 2 tablespoons lime juice, and 1 tablespoon lime zest.
Serve hot, topped with a dollop of zesty lime cream (optional).

Nutrition Information (Approximate per serving)

Sodium

46 g

Sugar

16g

Fat

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Soups Stews Beans Vegetables Dietary Comfort Food Lentils Onions Peppers Tomatoes Taste Mood Number Of Servings 4 Hours Or Less