| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Magazine, Grains, Soups/stews |
12 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 3 |
md |
Onions; chopped |
| 3 |
md |
Red bell peppers; chopped |
| 3 |
cl |
Garlic; minced |
| 2 |
|
Jalapeno peppers; minced |
| 1 |
tb |
Oregano; minced |
| 1 |
tb |
Ground cumin |
| 1 1/2 |
ts |
Ground coriander |
| 4 |
c |
Red or brown lentils; rinsed |
| 2 |
cn |
Chicken broth; 46oz each, |
|
|
. reduced sodium |
| 1 |
cn |
Tomatoes; 28oz |
| 1 1/4 |
ts |
Salt |
| 1/2 |
c |
Cilantro; coarsely chopped |
| 1/3 |
c |
Light sour cream |
| 1 |
tb |
Lime juice |
INSTRUCTIONS
ZESTY LIME CREAM
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.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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