Creamy lentil soup

9 Servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
1 tablespoon Olive oil
1 cup Sliced carrot
1 cup Chopped onion
2 cups Water
1 cup Dried lentils, uncooked
⅓ cup Long-grain rice, uncooked
½ teaspoon Salt
½ teaspoon Ground cumin
½ teaspoon Coarsely ground pepper
27½ ounce No-salt-added chicken broth, (2 cans)
8 ounces No-salt-added tomato sauce, (1 can)
2 cups 2% low-fat milk

Directions

Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add carrot and onion; saute 5 minutes or until tender. Add water and next 7 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until lentils are tender.

Position knife blade in food processor bowl; add half of lentil mixture, and process until smooth. Pour puree into a bowl. Repeat procedure with remaining lentil mixture. Return puree to pan; stir in milk. Cook over low heat until thoroughly heated. Yield: 9 cups (serving size: 1-½ cups).

Per serving: 156 Calories; 3g Fat (15% calories from fat); 12g Protein; 24g Carbohydrate; 4mg Cholesterol; 486mg Sodium Recipe by: Cooking Light, Jan/Feb 1994, page 72 Posted to MC-Recipe Digest V1 #412 by igor@... on Jan 28, 1997.

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