Big Batch Red Lentil Soup Recipe

Ingredients for Big Batch Red Lentil Soup

• Olive Oil
• Onions
• Sweet Red Peppers
• Jalapeno Peppers
• 1 cup chopped carrots
• Garlic Cloves
• Fresh Oregano
• 1 teaspoon ground cumin
• Ground Coriander
• Red Lentils
• Homemade Chicken Stock
• Plum Tomatoes
• 4 cups water
• 2 teaspoons salt
• Cayenne Pepper
• Fresh Parsley
• Sour Cream
• Fresh Lime Juice
• Lime Zest

How to Make Big Batch Red Lentil Soup

1. Heat 2 tablespoons of olive oil in a large (8-quart or larger) pot or Dutch oven over medium heat.
2. Add 1 large onion, chopped, and cook for 3 minutes.
3. 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.
4. 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.
5. Bring to a boil.
6. Reduce heat to low and simmer for 20-30 minutes, or until lentils are tender, stirring occasionally.
7. Stir in 2 teaspoons salt and 1/4 teaspoon cayenne pepper (or to taste).
8. Carefully remove about half of the soup and puree in batches in a food processor or blender until smooth.
9. Return the puree to the pot and stir to combine.
10. Taste and adjust seasonings as needed.
11. Stir in 1/2 cup chopped fresh parsley.
12. (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.
13. Serve hot, topped with a dollop of zesty lime cream (optional).