Big-batch Lentil Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Grains, Magazine, Soups/stews | 12 | Servings | |
INGREDIENTS
| 3 | T | Olive oil |
| 3 | Onions, chopped | |
| 3 | Red bell peppers, chopped | |
| 3 | Garlic, minced | |
| 2 | Jalapeno peppers, minced | |
| 1 | T | Oregano, minced |
| 1 | T | Ground cumin |
| 1 1/2 | t | Ground coriander |
| 4 | c | Red or brown lentils, rinsed |
| 2 | Chicken broth, 46oz each | |
| . reduced sodium | ||
| 1 | Tomatoes, 28oz | |
| 1 1/4 | t | Salt |
| 1/2 | c | Cilantro, coarsely chopped |
| 1/3 | c | Light sour cream |
| 1 | T | Lime juice |
INSTRUCTIONS
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. 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. 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. 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
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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 2.2mg
Sodium: 486.7mg
Potassium: 180.2mg
Carbohydrates: 5.1g
Fiber: 1.1g
Sugar: 1.9g
Protein: 2.3g