Ingredients
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2 jalapeno peppers, chopped
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6 carrots, peeled & chopped
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3 garlic cloves, chopped
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1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
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1 teaspoon cumin
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4 cups red lentils, rinsed & picked over to remove any debris
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12 cups homemade chicken stock (or 2 large cans, 2 pints 14 oz. each, chicken broth) or 12 cups homemade vegetable stock (or 2 large cans, 2 pints 14 oz. each, chicken broth)
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1 (35 1/4 ounce) can plum tomatoes, chopped (very lightly cuisinarted)
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2 cups water
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1 1/4 teaspoons salt
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cayenne pepper (I like it with a good kick)
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3/4 cup coarsely chopped fresh parsley (or cilantro)
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1/3 cup sour cream
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3 tablespoons olive oil
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3 sweet red peppers (can use yellow or orange peppers as well)
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3 medium onions, chopped
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1 1/2 teaspoons ground coriander (IMPORTANT FLAVOR)
Instructions
- Warm oil in a very big pot over medium heat. Add onion & cook 3 minutes. Add sweet peppers, hot peppers, carrots, garlic, oregano, cumin & coriander, (which I cuisinart all together), and cook 10 minute or until veggies are soft, stirring often.
- Add lentils, broth, tomatoes with their liquid and the water. Bring to a boil. Reduce heat and simmer 20 to 30 minutes, or until the lentils are tender, stirring occasionally. Stir in the salt and cayenne.
- Remove about 1/2 of the soup and CAREFULLY puree in batches in a food processor or blender (blender works better) by pulsing off and on. (WATCH IT! VERY HOT!)
- Stir puree back into soup in the pot. Taste and correct seasonings if necessary. Stir in the fresh parsley.
- For the Zesty Lime Cream: Combine the sour cream, lime juice and zest in a small bowl. Stir well.
- Serve soup with a dollop of the Zesty Lime Cream floating on top.