Big Batch Red Lentil Soup

Warm, hearty, and packed with plant-based protein, Big Batch Red Lentil Soup is your go-to recipe for effortless meal prep or feeding a crowd. Made with vibrant red lentils, aromatic spices like cumin, coriander, and smoked paprika, and a medley of wholesome vegetables, this soup delivers comforting flavor in every bowl. Simmered to perfection and finished with a splash of zesty lemon juice, it offers a balanced, earthy taste that's irresistible. Whether you prefer it chunky or silky smooth with a quick blend, this one-pot dish is as versatile as it is nourishing. Ideal for busy weeknights or preparing ahead, this recipe yields a generous eight servings and freezes beautifully for later. Pair with crusty bread for a satisfying meal that's loaded with warmth and nutrition.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 8

Ingredients

• 3 tablespoons olive oil
• 2 medium, diced yellow onion
• 4 medium, diced carrots
• 3 medium, diced celery stalks
• 6 minced garlic cloves
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons smoked paprika
• 2 cups, rinsed and drained red lentils
• 1 28-ounce can diced tomatoes
• 8 cups vegetable broth
• 2 whole bay leaves
• 3 tablespoons lemon juice
• 1 cup, chopped (optional) fresh parsley
• 1.5 teaspoons (adjust to taste) salt
• 0.5 teaspoons (adjust to taste) black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onions, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3

Stir in the minced garlic, ground cumin, coriander, and smoked paprika. Cook for 1 minute until the spices are fragrant.

Step 4

Add the rinsed and drained red lentils, diced tomatoes (with their juices), vegetable broth, and bay leaves to the pot. Stir to combine.

Step 5

Increase the heat to high and bring the mixture to a boil.

Step 6

Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and start to break down.

Step 7

Remove the bay leaves and use an immersion blender to puree a portion of the soup directly in the pot for a creamier texture, or leave it as is for a chunkier consistency.

Step 8

Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.

Step 9

Turn off the heat and garnish with fresh parsley if desired before serving.

Step 10

Enjoy warm with crusty bread or freeze in airtight containers for up to 3 months.

Nutrition Facts

Serving size	(2556.3g)

Amount per serving	% Daily Value*
Calories	1364.1

Total Fat 50.9g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 5271.7mg	0%
Total Carbohydrate 191.9g	0%
Dietary Fiber 74.3g	0%
Total Sugars 64.2g
Protein 55.5g	0%

Vitamin D 0IU	0%
Calcium 962.5mg	0%
Iron 28.9mg	0%
Potassium 6806.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.6%

Protein: 15.3%

Carbs: 53.0%