Big-Batch Lentil Soup
Yield
12 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 3 | medium |
onions
chopped |
|
| 3 | medium |
sweet red bell peppers
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 2 | each |
jalapeño pepper
minced |
*
|
| 1 | tablespoon |
oregano
minced |
|
| 1 | tablespoon |
cumin
ground |
|
| 1 ½ | teaspoons |
coriander
ground |
|
| 4 | cups |
lentils, red (masoor dal)
or brown lentils, rinsed |
|
| 2 | cans |
chicken broth
46oz each, reduced sodium |
*
|
| 1 | can |
tomatoes
28oz |
*
|
| 1 ¼ | teaspoons |
salt
|
|
| ½ | cup |
cilantro
fresh, coarsely chopped |
|
| Zesty lime cream | |||
| ⅓ | cup |
sour cream, light
|
|
| 1 | tablespoon |
lime juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 3 | medium |
onions
chopped |
|
| 3 | medium |
sweet red bell peppers
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 2 | each |
jalapeño pepper
minced |
*
|
| 15 | ml |
oregano
minced |
|
| 15 | ml |
cumin
ground |
|
| 7.5 | ml |
coriander
ground |
|
| 946 | ml |
lentils, red (masoor dal)
or brown lentils, rinsed |
|
| 2 | cans |
chicken broth
46oz each, reduced sodium |
*
|
| 1 | can |
tomatoes
28oz |
*
|
| 6.3 | ml |
salt
|
|
| 118 | ml |
cilantro
fresh, coarsely chopped |
|
| Zesty lime cream | |||
| 79 | ml |
sour cream, light
|
|
| 15 | ml |
lime juice
|
|
Directions
Warm oil in I 0-quart pot over medium heat Add onion; cook 3 minutes. Add red pep- per, gariic, jalaperio, oregano, cumin and coriander; cook 10 minutes, or until vegetables are soft, stinring frequently.
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.
Remove ⅓ of the soup to food processor fitted wilh metal blade. Purée soup by pulsing on-and-off. Stir purée back into soup in pot, along with cilantro.
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.)
