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
ZESTY LIME CREAM:
1/3 c Light sour cream 1 tb 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 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.)