Big-Batch Lentil Soup

* Exported from MasterCook *

BIG-BATCH LENTIL SOUP

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Olive oil
3 md Onions -- chopped
3 md Red bell peppers -- chopped
3 cl Garlic -- minced
2 Jalapeno peppers -- minced
1 tb Oregano -- minced
1 tb Ground cumin
1 1/2 ts Ground coriander
4 c Red or brown lentils -- rinsed
2 cn Chicken broth -- 46oz each,
. reduced sodium
1 cn Tomatoes -- 28oz
1 1/4 ts Salt
1/2 c Cilantro -- coarsely chopped
-----ZESTY LIME CREAM-----
1/3 c Light sour cream
1 tb 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. (Approximate microwave
times: Defrost 45 minutes; reheat 9 minutes, stirring
once or twice. Make fresh recipe of lime cream.)



- - - - - - - - - - - - - - - - - -