Big-Batch Lemony Red Lentil Soup

By Sprig Originals ✓ · cooked up in Sprig

A thick, golden red lentil soup built to live in the freezer. There's no cream or cheese in it, so it reheats smooth and silky instead of splitting or going watery, and the lentils hold their velvety texture even after a month on ice. Cumin, smoked paprika and tomato paste do the heavy lifting; a squeeze of lemon and a pinch of dried mint at the bowl wakes the whole thing up. Makes six generous portions from one pot and a handful of pantry staples.

Ingredients

• 3 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 2 cups dried red lentils, rinsed
• 8 cups chicken or vegetable stock
• 1 1/2 tsp salt, plus black pepper to taste

• 1 lemon, cut into wedges
• 1 tsp dried mint

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and carrots with a pinch of salt and cook, stirring now and then, for 8 minutes, until soft and just starting to colour.
2. Stir in the garlic, tomato paste, cumin and smoked paprika and cook for 90 seconds, until the paste darkens a shade and smells toasty.
3. Add the rinsed red lentils, the stock and 1 1/2 tsp salt. Raise the heat and bring to a boil, then reduce to a gentle simmer.
4. Simmer uncovered for 25 minutes, stirring every 5 minutes and scraping the bottom, until the lentils have completely collapsed and the soup is thick enough to coat a spoon. Season with black pepper and more salt to taste.
5. For serving now: ladle into bowls, squeeze over a lemon wedge and crumble a pinch of dried mint on top.
6. To freeze: cool the soup to room temperature within an hour (spread it into a wide dish to speed this up), then portion into zip-top bags or containers, leaving 1 inch of headspace as it expands. Lay bags flat to freeze. Keeps 3 months. Freeze the lemon and mint duties for later — add them only at serving.
7. To reheat: tip a frozen portion into a saucepan with 2-3 tbsp water, cover and set over medium-low heat for 10-12 minutes, breaking it up and stirring often, until steaming hot throughout. Or microwave covered on high for 4-6 minutes, stirring twice. Thin with water to the consistency you like, then finish with lemon and mint.

Chef's tips

Nutrition (per serving, estimated)

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