Ingredientes para Big Batch Red Lentil Soup
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- Jalapeno Peppers
- 1 cup chopped carrots
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 cups red lentils
- 8 cups chicken broth
- 2 (28 ounce) cans crushed tomatoes with their juice
- 4 cups water
- 2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup fresh parsley, chopped
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 1/2 green bell pepper, chopped
- 1 orange bell pepper, chopped
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Cómo preparar Big Batch Red Lentil Soup
- Heat 2 tablespoons of olive oil in a large (8-quart or larger) pot or Dutch oven over medium heat.
- Add 1 large onion, chopped, and cook for 3 minutes.
- Add 1 red bell pepper (chopped), 1/2 green bell pepper (chopped), 1 orange bell pepper (chopped), 1 cup chopped carrots, 4 cloves garlic (minced), 1 teaspoon dried oregano, 1 teaspoon ground cumin, and 1/2 teaspoon ground coriander. Cook for 10 minutes, or until vegetables are softened, stirring frequently.
- Add 2 cups red lentils, 8 cups vegetable broth (or chicken broth for non-vegetarian), 2 (28-ounce) cans crushed tomatoes with their juice, and 4 cups water.
- Bring to a boil.
- Reduce heat to low and simmer for 20-30 minutes, or until lentils are tender, stirring occasionally.
- Stir in 2 teaspoons salt and 1/4 teaspoon cayenne pepper (or to taste).
- Carefully remove about half of the soup and puree in batches in a food processor or blender until smooth.
- Return the puree to the pot and stir to combine.
- Taste and adjust seasonings as needed.
- Stir in 1/2 cup chopped fresh parsley.
- (Optional) For the zesty lime cream: In a small bowl, whisk together 1/2 cup sour cream, 2 tablespoons lime juice, and 1 tablespoon lime zest.
- Serve hot, topped with a dollop of zesty lime cream (optional).
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
16g
Fat
7g
Carbs
10g
