Nutrition Facts for Big batch red lentil soup

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
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Image of Big Batch Red Lentil Soup
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 2556.3 grams (2556.3g)
Amount per serving % Daily Value*
Calories 1364
Total Fat 50.90g 65%
Saturated Fat 8.40g 42%
Polyunsaturated Fat 4.30g
Cholesterol 0mg 0%
Sodium 5272mg 229%
Total Carbohydrate 191.90g 70%
Dietary Fiber 74.30g 265%
Total Sugars 64.20g
Protein 55.50g 111%
Vitamin D 0IU 0%
Calcium 963mg 74%
Iron 29mg 161%
Potassium 6807mg 145%
*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%