A recipe for Big-Batch Lentil Soup. Follow the simple recipe instructions for Big-Batch Lentil Soup shared by other home cooking experts.
Ingredients
3 Tbs. Olive oil3 med. Onions; chopped
3 med. Red bell peppers; chopped
3 cl Garlic; minced
2 Jalapeno peppers; minced
1 Tbs. Oregano; minced
1 Tbs. Ground cumin
1 1/2 Tsp. Ground coriander
4 c. Red or brown lentils; rinsed
2 can Chicken broth; 46oz each,
. reduced sodium
1 can Tomatoes; 28oz
1 1/4 Tsp. Salt
1/2 c. Cilantro; coarsely chopped
ZESTY LIME CREAM: 1/3 c. Light sour cream
1 Tbs. Lime juice
Directions
1. Warm oil in 10-quart pot over medium heat Add onion; cook 3minutes. Add red pepper, garlic, jalapeno, oregano, cumin and coriander; 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 to 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.)
