Big-batch Lentil Soup Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Olive oil,
3 medium: Onions, chopped
3 medium: Red bell peppers, chopped
3 centiliter: Garlic, minced
2: Jalapeno peppers, minced
1 tbsp: Oregano, minced
1 tbsp: Ground cumin,
1 1/2 tsp: Ground coriander,
4 cup: Red or brown lentils, rinsed
2 can: Chicken broth, 46oz each,
. reduced sodium,
1 can: Tomatoes, 28oz
1 1/4 tsp: Salt,
1/2 cup: Cilantro, coarsely chopped
ZESTY LIME CREAM
1/3 cup: Light sour cream,
1 tbsp: Lime juice,
Directions:
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.)
Source from luhu.jp
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.)
Source from luhu.jp