*  Exported from  MasterCook  *

                          Big-Batch Lentil Soup

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   Olive oil
   3      medium        Onions -- chopped
   3      medium        Red bell peppers -- chopped
  30      milliliters   Garlic -- minced
   2                    Jalapeno peppers -- minced
   1      tablespoon    Oregano -- minced
   1      tablespoon    Ground cumin
   1 1/2  teaspoons     Ground coriander
   4      cups          Red or brown lentils -- rinsed
   2      cans          Chicken broth; 46oz each
          re            educed sodium
   1      can           Tomatoes -- 28oz
   1 1/4  teaspoons     Salt
     1/2  cup           Cilantro -- coarsely chopped
                        -----**  ZESTY LIME CREAM  **-----
     1/3  cup           Light sour cream
   1      tablespoon    Lime juice

1. Warm oil in I 0-quart pot over medium heat Add onion; cook 3 minutes. Add red pep- per,
 gariic, jalaperio, oregano, cumin and co- riander; cook 10 minutes, or until vegetables are
 soft, stinring fnequently.

 2. Add lentils, broth. tomatoes with liquid (breaking them up with a spoon) and 2 cups water
. Bring lo a boil. Reduce heat and simmer 20 to 30 minutes, or until lentils are tender, stirring occasionally.
Stir in salt.

 3. Remove 1/3 of the soup to food processor fitted wilh metal blade.
Puree soup by pulsing on-and-off. Stir puree back into soup in pot, along with cilantro.

 4. For lime cream: In small bowl, mix sour cream and lime juice; set aside 
 Dinner Plan: Remove 2/3 of soup (about 14 cups) to 2 separate microwaveproof containers;
 cool, then freeze for later use. Rewarm remaining soup before serving, if needed.
 Top with lime cream.

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