Yield: 12 servings
|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|
|½ cup||Cilantro; coarsely chopped|
|1 tablespoon||Lime juice|
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 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