Big-Batch Lentil Soup
Submitted by diva
Big-batch red lentil soup spiced with cumin, coriander, jalapeño, and oregano, finished with cilantro and a tangy lime cream. Makes enough to eat now and freeze two-thirds for later.
YIELD
12 servingsPREP
30 minCOOK
60 minREADY
90 minThis soup is a meal prep champion. One afternoon of cooking gives you enough lentil soup for three separate dinners.
Red lentils simmer with onions, red bell peppers, garlic, jalapeños, and a warm spice blend of cumin, coriander, and oregano until everything melts into a thick, hearty pot.
Canned tomatoes add a tangy backbone, and pureeing a third of the soup then stirring it back in gives you a creamy base with chunks of whole lentils still in the mix.
A handful of fresh cilantro goes in at the end, and each bowl gets a spoonful of lime cream that cuts right through all those earthy spices.
Freeze two-thirds in separate containers and you’ve got effortless weeknight dinners waiting in the freezer.
Pro Tips
- Cook the onions, peppers, and spices for the full 10 minutes before adding liquid. This blooms the cumin and coriander and builds a much deeper flavor base.
- Red lentils cook faster and break down more than brown lentils, giving a creamier soup. Brown lentils hold their shape better if you prefer more texture.
- Purée only a third of the soup. This gives you the best of both worlds: creamy body with whole lentil bites.
- Make a fresh batch of lime cream when you reheat the frozen portions. It takes 30 seconds and tastes much brighter than day-old cream.
Ingredients
Directions
Warm oil in I 0-quart pot over medium heat Add onion; cook 3 minutes. Add red pep- per, gariic, jalaperio, oregano, cumin and coriander; cook 10 minutes, or until vegetables are soft, stinring frequently.
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.
Remove ⅓ of the soup to food processor fitted wilh metal blade. Purée soup by pulsing on-and-off. Stir purée back into soup in pot, along with cilantro.
For lime cream: In small bowl, mix sour cream and lime juice; set aside Dinner Plan: Remove ⅔ 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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