Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Olive oil 1 1/2 ts Ground coriander
3 md Onions; chopped 4 c Red or brown lentils; rinsed
3 md Red bell peppers; chopped 2 cn Chicken broth; 46oz each,
3 cl Garlic; minced . reduced sodium
2 Jalapeno peppers; minced 1 cn Tomatoes; 28oz
1 tb Oregano; minced 1 1/4 ts Salt
1 tb Ground cumin 1/2 c Cilantro; coarsely chopped

----------------------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.)

Makes 3 meals for family of 4.

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