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.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
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
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onions, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic, ground cumin, coriander, and smoked paprika. Cook for 1 minute until the spices are fragrant.
Add the rinsed and drained red lentils, diced tomatoes (with their juices), vegetable broth, and bay leaves to the pot. Stir to combine.
Increase the heat to high and bring the mixture to a boil.
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.
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.
Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.
Turn off the heat and garnish with fresh parsley if desired before serving.
Enjoy warm with crusty bread or freeze in airtight containers for up to 3 months.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 10.5 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1399 mg | 30% | |
*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.
