Instructions: 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.)

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