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  Big-Batch Lentil Soup
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 242
Ingredients:
3 tbsp Olive oil
3 medium Onions, chopped
3 medium Red bell peppers, chopped
3 cl Garlic, minced
2 Jalapeno peppers, minced
1 tbsp Oregano, minced
1 tbsp Ground cumin
1 1/2 tsp Ground coriander
4 cup Red or brown lentils, rinsed
2 can Chicken broth, 46oz each, reduced sodium
1 can Tomatoes, 28oz
1 1/4 tsp Salt
1/2 cup Cilantro, coarsely chopped

MMMMMZESTY LIME CREAM

1/3 cup Light sour cream
1 tbsp Lime juice
Instructions:
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.)
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