Title: Big-batch lentil soup
 Categories: Magazine, Grains, Soups/stews
      Yield: 12 Servings
 
      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

MMMMM----------------------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.)