Big Batch Red Lentil Soup Recipes
BIG-BATCH LENTIL SOUP
The inspiration for my version of this soup came from the recipe at left, which I found in "Working Mom" Magazine many many years ago (is it still in print?) It was then published in their out-of-print "Working Mom's" cookbook. What a great jump-off it was! Here's my take: * I use more red peppers (4 - 6) or 4 - 6 of a...
Provided by ann blystone
Categories Bean Soups
Number Of Ingredients 16
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.
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