Recipe - Big-Batch Lentil Soup

3 tablespoon Olive oil
3 md Onions; chopped
3 md Red bell peppers; chopped
3 cl Garlic; minced
2 Jalapeno peppers; minced
1 tablespoon Oregano; minced
1 tablespoon Ground cumin
1 One half teaspoon Ground coriander
4 cup Red or brown lentils; rinsed
2 cn Chicken broth; 46oz each,
. reduced sodium
1 cn Tomatoes; 28oz
1 One fourth teaspoon Salt
One half cup Cilantro; coarsely chopped

ZESTY LIME CREAM
1/3 cup Light sour cream
1 tablespoon Lime juice

1. Warm oil in I 0quart 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 onandoff. 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.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini