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Ingredients Jump to Instructions ↓

  1. 3 tablespoons Olive oil

  2. 3 mediums Onions; chopped

  3. 3 mediums Red bell peppers; chopped

  4. 3 cloves Garlic; minced

  5. 2 Jalapeno peppers; minced

  6. 1 tablespoon Oregano; minced

  7. 1 tablespoon Ground cumin

  8. cup Light sour cream

  9. 1 1/2 teaspoon Ground coriander

  10. 4 cups Red or brown lentils; rinsed

  11. 2 cans Chicken broth;

  12. 46oz each,

  13. 1 can Tomatoes;

  14. 1 1/4 teaspoon Salt

  15. cup Cilantro; coarsely chopped

  16. 1 tablespoon Lime juice

Instructions Jump to Ingredients ↑

  1. ZESTY LIME CREAM 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.

  3. Stir in salt.

  4. Remove ⅓ of the soup to food processor fitted wilh metal blade.

  5. Puree soup by pulsing on-and-off. Stir puree back into soup in pot, along with cilantro.

  6. 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.

  7. (Approximate microwave times: Defrost 45 minutes; reheat 9 minutes, stirring once or twice. Make fresh recipe of lime cream.) Makes 3 meals for family of 4.

  8. Per serving: 178 cal, 9g protein, 6g fat, 23g carbohydrate, 5mg cholesterol, 901mg sodium.

  9. ** Working Mother -- Tenth Anniversary Issue -- October 1995 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-07-95

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