A delicious blend of aromatic spices, hot chili peppers, and ginger mixed with red lentils, diced tomatoes and V8® Low Sodium Spicy Hot Vegetable Juice.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Meal|
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|lentils||5.75 oz.||0 3/4 cups|
|olive oil||3 tbsp.|
|green pepper||10 oz.||2 cups|
|yellow onion||10 oz.||1 1/2 cups|
|seeded Thai bird chili pepper||1 oz.||1 tbsp.|
|ginger root||2.5 oz.||3 tbsp.|
|ground coriander||1 tbsp.|
|cumin||1 1/2 tsp.|
|low-sodium canned diced tomatoes||2.5 lb.||5 3/4 cups|
|water||1 3/4 cups|
|kosher salt||0 1/4 tsp.|
|black pepper||1 tsp.|
|1. Wash lentils until water runs clear. Or soak in water overnight in refrigerator.
2. In a 3-quart pot, add lentils and first listed measure of water. Cook and simmer over low heat until most of water is evaporated, about 45 minutes. To prevent scorching, stir frequently during last 15 minutes.
|3. Heat oil in heavy saucepan over moderately high heat. Add green peppers and onion. Sauté until onions are translucent. Add Chile pepper, ginger, coriander, tumeric and cumin. Stir until well combined. Cook for 2 minutes.|
|4. Add the V8® Spicy Hot Vegetable Juice and diced tomatoes. Bring to a boil. Simmer until tomatoes are softened, about 6 to 8 minutes, stir occasionally.
5. Add cooked lentils, second listed measure of water, salt, and pepper. Bring to a boil, stir occasionally.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
6. To serve, using an 8 ounce ladle, portion 1 cup soup into bowl.
CCP: Hold for hot service at 140°F or higher until needed.
- 1. Recipe is best using red or yellow lentils.