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.