Amount
Ingredient
Preparation



3
tablespoons
olive oil





3
medium
onions

chopped



3
medium
red bell peppers

chopped



3
cloves
garlic

minced



2
each
jalapeno peppers

minced



1
tablespoon
oregano

minced



1
tablespoon
cumin

ground



1 1/2
teaspoons
coriander

ground



4
cups
lentils, red

or brown lentils, rinsed



2
cans
chicken broth

46oz each, reduced sodium



1
can
tomatoes

28oz



1 1/4
teaspoons
salt





1/2
cup
cilantro

fresh, coarsely chopped





---

Zesty Lime Cream



1/3
cup
sour cream, light





1
tablespoon
lime juice

 1. Warm oil in I -quart pot over medium heat Add onion; cook 3
minutes. Add red pep- per, gariic, jalaperio, oregano, cumin and coriander; cook 1 minutes, or until vegetables are soft, stinring frequently.

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 2 to 3 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.)