Big Batch Red Lentil Soup

Recipe by annbb
READY IN: 1hr 10mins
YIELD: 20-22 cups
UNITS: US

INGREDIENTS

Nutrition
  • Soup ingredients
  • 3
    tablespoons olive oil
  • 3
    medium onions, chopped
  • 3
    sweet red peppers (can use yellow or orange peppers as well)
  • 2
    jalapeno peppers, chopped
  • 6
    carrots, peeled & chopped
  • 3
    garlic cloves, chopped
  • 1
    tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1
    teaspoon cumin
  • 1 12
    teaspoons ground coriander (IMPORTANT FLAVOR)
  • 4
    cups red lentils, rinsed & picked over to remove any debris
  • 12
    cups homemade chicken stock (or 2 large cans, 2 pints 14 oz. each, chicken broth) or 12 cups homemade vegetable stock (or 2 large cans, 2 pints 14 oz. each, chicken broth)
  • 1
    (35 1/4 ounce) can plum tomatoes, chopped (very lightly cuisinarted)
  • 2
    cups water
  • 1 14
    teaspoons salt
  • cayenne pepper (I like it with a good kick)
  • 34
    cup coarsely chopped fresh parsley (or cilantro)
  • Zesty Lime Cream ingredients
  • 13
  • 1
    tablespoon fresh lime juice
  • 1
    teaspoon lime zest
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DIRECTIONS

  • 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.
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