• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Big-Batch Lentil Soup

  • Recipe Submitted by on

Category: Grains

 Ingredients List

  • 3 tb Olive oil
  • 3 md Onions; chopped
  • 3 md Red bell peppers; chopped
  • 3 cl Garlic; minced
  • 2 Jalapeno peppers; minced
  • 1 tb Oregano; minced
  • 1 tb Ground cumin
  • 1 1/2 ts Ground coriander
  • 4 c Red or brown lentils; rinsed
  • 2 cn Chicken broth; 46oz each,
  • . reduced sodium
  • 1 cn Tomatoes; 28oz
  • 1 1/4 ts Salt
  • 1/2 c Cilantro; coarsely chopped


1/3 c Light sour cream
1 tb Lime juice

1. Warm oil in I 0-quart pot over medium heat Add onion; cook 3 minutes.
Add red pep- per, gariic, jalaperio, oregano, cumin and co- riander; cook
10 minutes, or until vegetables are soft, stinring fnequently.

2. Add lentils, broth. tomatoes with liquid (breaking them up with a spoon)
and 2 cups water. Bring lo a boil. Reduce heat and simmer 20 to 30 minutes,
or until lentils are tender, stirring occasionally. Stir in salt.

3. Remove 1/3 of the soup to food processor fitted wilh metal blade. Puree
soup by pulsing on-and-off. Stir puree back into soup in pot, along with

4. For lime cream: In small bowl, mix sour cream and lime juice; set aside

Dinner Plan: Remove 2/3 of soup (about 14 cups) to 2 separate
microwaveproof containers; cool, then freeze for later use. Rewarm
remaining soup before serving, if needed. Top with lime cream. (Approximate
microwave times: Defrost 45 minutes; reheat 9 minutes, stirring once or
twice. Make fresh recipe of lime cream.)

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