Best 3 Big Batch Lentil Soup Recipes
Lentil soup is a hearty, nutritious dish that can be enjoyed by people of all ages. It is also a great way to use up leftover lentils, and it can be easily made in a big batch so that you can have leftovers for the week. Whether you're a seasoned soup-maker or a beginner in the kitchen, this article will provide you with all the information you need to make a delicious big batch of lentil soup. We'll cover everything from choosing the right lentils to adding the perfect finishing touches. So gather your ingredients and get ready to make a pot of soup that will warm your belly and your soul.
Let's cook with our 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 MARINATED LENTILS
Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga lentils as they will hold their shape best. You can keep a batch of these dressed lentils in the fridge and add to salads, pastas, soups, and more all week long.
Provided by Anna Stockwell
Categories Lentil Olive Oil Vinegar Honey Paprika Wheat/Gluten-Free Vegetarian Vegan Dairy Free
Yield Makes about 5½ cups (8-10 servings)
Number Of Ingredients 6
Steps:
- Combine lentils and 2 tsp. salt in a large saucepan and pour in cold water to cover by at least 1". Bring to a boil, then reduce heat to low and simmer gently until lentils are tender but still have some bite (like al dente pasta), about 20 minutes. Drain and return to pot.
- Meanwhile, whisk oil, vinegar, honey, paprika, and remaining 1 tsp. salt in a small bowl or measuring glass.
- Pour vinaigrette over hot lentils and toss to coat. Let sit at least 10 minutes before serving to give lentils time to absorb flavors from vinaigrette.
- Do ahead: Lentils can be prepared 5 days ahead. Transfer to an airtight container; cover and chill.
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
Tips:
- Use a variety of lentils. This will give your soup a more complex flavor and texture. Some good choices include brown lentils, green lentils, and red lentils.
- Sauté your vegetables before adding them to the soup. This will help them to caramelize and develop a richer flavor.
- Use a flavorful broth. This is the base of your soup, so make sure it's packed with flavor. A good option is to use a combination of vegetable broth and chicken broth.
- Add some spices and herbs. This will help to brighten up the flavor of your soup. Some good choices include cumin, coriander, paprika, and thyme.
- Don't overcook your lentils. They should be tender but still hold their shape.
- Serve your soup with a variety of toppings. This could include chopped fresh herbs, grated Parmesan cheese, or a dollop of Greek yogurt.
Conclusion:
Lentil soup is a delicious, healthy, and affordable meal that can be enjoyed by people of all ages. It's a great way to use up leftover vegetables and lentils, and it's also a good source of protein, fiber, and vitamins. So next time you're looking for a quick and easy meal, give lentil soup a try. You won't be disappointed!
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