BIG-BATCH LENTIL SOUP

Big-Batch Lentil Soup image

Provided by ann blystone

Number Of Ingredients 16

3 Tbsp olive oil
3 onions, chopped
3 red bell peppers, chopped
3 garlic cloves, minced
2 jalapeno peppers, minced
1 Tbsp oregano, fresh chopped
1 Tbsp cumin, ground
1.5 tsp coriander, ground
4 c lentils, red or brown, rinsed
92 oz chicken broth
28 oz tomatoes, canned with juice
1.25 tsp salt
1/2 c cilantro, fresh and chopped
LIME CREAM INGREDIENTS
1/3 c sour cream
1 Tbsp lime juice

Steps:

1. Warm oil in large pot over medium heat.
2. Add onion; cook 3 minutes.
3. Add red pepper, garlic, jalapeno, oregano, cumin and coriander; cook 10 minutes, or until vegetables are soft, stirring frequently.
4. Add lentils, broth, tomatoes with liquid (breaking them up with a spoon) and 2 cups water; Bring to a boil.
5. Reduce heat and simmer 20 to 30 minutes, or until lentils are tender, stirring occasionally; Stir in salt.
6. Remove 1/3 of the soup to food processor fitted with metal blade; Puree soup by pulsing on-and-off.
7. Stir puree back into soup in pot, along with cilantro.
8. For lime cream: In small bowl, mix sour cream and lime juice; set aside for use on top of soup when served.