Best Big Batch Red Lentil Soup Recipes

EASY GREEK RED LENTIL SOUP RECIPE

Steps:

• Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
• Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
• Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
• Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
• Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!

BIG-BATCH LENTIL SOUP

Steps:

• 1. Warm oil in large pot over medium heat.
• 2. Add onion; cook 3 minutes.
• 3. Add red pepper, garlic, jalapeno, oregano, cumin and coriander; cook 10 minutes, or until vegetables are soft, stirring frequently.
• 4. Add lentils, broth, tomatoes with liquid (breaking them up with a spoon) and 2 cups water; Bring to a boil.
• 5. Reduce heat and simmer 20 to 30 minutes, or until lentils are tender, stirring occasionally; Stir in salt.
• 6. Remove 1/3 of the soup to food processor fitted with metal blade; Puree soup by pulsing on-and-off.
• 7. Stir puree back into soup in pot, along with cilantro.
• 8. For lime cream: In small bowl, mix sour cream and lime juice; set aside for use on top of soup when served.