Big Batch Red Lentil Soup Recipes

BIG-BATCH MARINATED LENTILS

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.

EASY SCOTTISH LENTIL SOUP RECIPE (WITH VEGETARIAN OPTION)

Steps:

• Finely chop the onion and leek and set aside, then chop the carrot, potato, and neep into small cubes, size dependent on how chunky you'd like the soup.
• Heat the pot and add the butter or butter alternative. Add the onions and leek and cook for about 5 minutes. Don't allow the onion to brown.
• Rinse the red lentils in cold water. There is no need to soak them.
• Add the rest of the vegetables and cook for a couple of minutes, then add the stock and lentils.
• Bring to a boil then turn down to simmer for 40 minutes. You may need to top up with a little extra water if the soup gets too thick.
• Serve with bannocks, crusty bread, or oatcakes.

BIG BATCH RED LENTIL SOUP

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.

BIG-BATCH LENTIL SOUP

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.