Big Batch Red Lentil Soup Recipes
LENTIL SOUP
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 6
Number Of Ingredients 15
Steps:
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g
BIG BATCH RED LENTIL SOUP
This should really be called Healthy Healthy Soup, but it's so good, no one would believe it! The soup freezes extremely well and makes about 20 cups or so - enough, as the magazine said for "3 meals for a family of 4". NOT for our family - it's only enough for about 2 meals. We LOVE it! I found this in some now forgotten magazine long ago and have changed it (added carrots, omitted the green pepper, added different colored peppers, took out the cilantro, which I HATE, and substituted parsley) quite a bit. The original also called for half brown and half red lentils. All red makes a much better tasting soup and it's prettier, I think; no muddy color. If you use vegetable stock, it's vegetarian. Omit the Zesty Lime Cream dollop and it's vegan. Hope you all enjoy it too!!! P. S. - Cut your prep time by using a food processor to chop all the veggies. Add the herbs as well so they blend in.
Provided by annbb
Categories Lentil
Time 1h10m
Yield 20-22 cups
Number Of Ingredients 19
Steps:
- Warm oil in a very big pot over medium heat. Add onion & cook 3 minutes. Add sweet peppers, hot peppers, carrots, garlic, oregano, cumin & coriander, (which I cuisinart all together), and cook 10 minute or until veggies are soft, stirring often.
- Add lentils, broth, tomatoes with their liquid and the water. Bring to a boil. Reduce heat and simmer 20 to 30 minutes, or until the lentils are tender, stirring occasionally. Stir in the salt and cayenne.
- Remove about 1/2 of the soup and CAREFULLY puree in batches in a food processor or blender (blender works better) by pulsing off and on. (WATCH IT! VERY HOT!)
- Stir puree back into soup in the pot. Taste and correct seasonings if necessary. Stir in the fresh parsley.
- For the Zesty Lime Cream: Combine the sour cream, lime juice and zest in a small bowl. Stir well.
- Serve soup with a dollop of the Zesty Lime Cream floating on top.
Nutrition Facts : Calories 236.4, Fat 5.5, SaturatedFat 1.4, Cholesterol 3.2, Sodium 1110.9, Carbohydrate 31.1, Fiber 6.1, Sugar 4.2, Protein 17.5
RED LENTIL SOUP
I used red lentils for the first time in a recipe I tagged in one of the games and loved them. So I started looking around for other recipes. I found quite a few recipes, and inspired by them, created this soup, using ingredients that I normally have at home. While this is probably 4 servings' worth, I find we generally get only two, as we really love soup!
Provided by duonyte
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds.
- Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently.
- Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.
- Remove from heat and puree with an immersion blender (or in batches in a blender or food processor). Add salt and pepper to taste, although I usually do not add any.
- Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note.
- Note: A spoonful of plain yogurt is a nice addition.
Nutrition Facts : Calories 238.4, Fat 5.9, SaturatedFat 1.1, Sodium 126.3, Carbohydrate 32.7, Fiber 12.8, Sugar 4.5, Protein 16.2
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