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Big-batch Lentil Soupsoups/stews, grains 3 tablespoon olive oil 3 medium onions; chopped 3 medium red bell peppers; chopped 3 centiliter garlic; minced 2 jalapeno peppers; minced 1 tablespoon oregano; minced 1 tablespoon ground cumin 1 1/2 teaspoon ground coriander 4 cup red or brown lentils; rinsed 2 can chicken broth; 46oz each, 1 . reduced sodium 1 can tomatoes; 28oz 1 1/4 teaspoon 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. (Approximate microwave times: Defrost 45 minutes; reheat 9 minutes, stirring once or twice. Make fresh recipe of lime cream.)
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