Big Batch Red Lentil Soup

Red lentils melt into the soup and make it creamy without any cream. It freezes perfectly.

Watch It Made

Prefer to cook along? This video from Food Impromptu walks through a similar recipe step by step.

Big Batch Red Lentil Soup

Big Batch Red Lentil Soup

A cozy, golden red lentil soup with carrots, cumin and a squeeze of lemon. Makes a big pot for the week.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion diced
  • 2 carrots diced
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 cups red lentils rinsed
  • 1 can diced tomatoes 15 oz
  • 8 cups low-sodium vegetable broth
  • 1 tsp salt
  • 1 lemon juiced
  • 1/4 cup fresh parsley

Method
 

  1. Heat the oil in a large pot and cook the onion and carrots 6 minutes.
  2. Stir in the garlic, cumin and paprika for 1 minute.
  3. Add the lentils, tomatoes, broth and salt. Bring to a boil, then simmer 20 to 25 minutes until the lentils break down.
  4. Blend partly with an immersion blender, stir in the lemon juice, and top with parsley.

Notes

Freezes up to 3 months in portions.

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