Big-Batch Lentil Soup

• 3 tablespoons olive oil
• 3 medium onions chopped
• 3 medium sweet red bell peppers chopped
• 3 cloves garlic minced
• 2 each jalapeno pepper minced
• 1 tablespoon oregano minced
• 1 tablespoon cumin ground
• 1 1/2 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 1/4 teaspoons salt
• 1/2 cup cilantro fresh, coarsely chopped
• 13 cup sour cream, light
• 1 tablespoon lime juice

1. Warm oil in I 0-quart pot over medium heat Add onion; cook 3 minutes.
2. Add red pep- per, gariic, jalaperio, oregano, cumin and coriander; cook 10 minutes, or until vegetables are soft, stinring frequently.
3. Add lentils, broth.
4. tomatoes with liquid (breaking them up with a spoon) and 2 cups water.
5. Bring lo a boil.
6. Reduce heat and simmer 20 to 30 minutes, or until lentils are tender, stirring occasionally.
7. Stir in salt.
8. Remove 13 of the soup to food processor fitted wilh metal blade.
9. Puree soup by pulsing on-and-off.
10. Stir puree back into soup in pot, along with cilantro.
11. For lime cream: In small bowl, mix sour cream and lime juice; set aside Dinner Plan: Remove 23 of soup (about 14 cups) to 2 separate microwaveproof containers; cool, then freeze for later use.
12. Rewarm remaining soup before serving, if needed.
13. Top with lime cream.
14. (Approximate microwave times: Defrost 45 minutes; reheat 9 minutes, stirring once or twice.
15. Make fresh recipe of lime cream.)

olive oil, onions, sweet red bell peppers, garlic, jalapeno pepper, oregano, cumin ground, coriander ground, lentils, chicken broth, tomatoes, salt, cilantro, sour cream, lime juice

Taken from recipeland.com/recipe/v/big-batch-lentil-soup-5241 (may not work)