Lentil Soup

1 pkg. dried lentils
7 cans Fat Free chicken broth or veggie broth
1 t. red pepper
1 t. black pepper
1 t. garlic powder
1 t. cumin
1 t. dried mint
1 t. thyme
1 t. oregano
2 bay leaves
2 cans chopped green chilies (found in the Mexican food area)
1 bell pepper, chopped
1 can Rotel or fresh pico de gallo
Juice of 3 limes
Sour cream or Greek Yogurt
Shredded Monterey Jack cheese, optional

1. Place everything except lime juice in stock pot.
2. Bring to a boil. Reduce heat and cook until tender.
3. Add lime juice and cook another 10 minutes. Season to taste if needed.
4. When serving, place a dollop of sour cream or Greek yogurt and top with cheese.
   *This freezes very well. I also like to use the Avocado Salsa Spread/Dip with this. You can place on your bread of choice like Beer Biscuits, Focaccia, etc.