Big-batch lentil soup

Yield: 12 servings

Measure Ingredient
3 tablespoons Olive oil
3 mediums Onions; chopped
3 mediums Red bell peppers; chopped
3 cloves Garlic; minced
2 Jalapeno peppers; minced
1 tablespoon Oregano; minced
1 tablespoon Ground cumin
⅓ cup Light sour cream
1½ teaspoon Ground coriander
4 cups Red or brown lentils; rinsed
2 cans Chicken broth; 46oz each,
. reduced sodium
1 can Tomatoes; 28oz
1¼ teaspoon Salt
½ cup Cilantro; coarsely chopped
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 ⅓ 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 ⅔ 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.) Makes 3 meals for family of 4.

Per serving: 178 cal, 9g protein, 6g fat, 23g carbohydrate, 5mg cholesterol, 901mg sodium.

** Working Mother -- Tenth Anniversary Issue -- October 1995 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-07-95

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