Creamy Lentil Soup Recipe
Ingredients
| Creamy Lentil Soup | ||
| Cooking spray | ||
| Olive oil | 1 Tablespoon | |
| Carrot | 1 Cup (16 tbs), sliced | |
| Onion | 1 Cup (16 tbs), chopped | |
| Fat | 2 Can (10oz) | |
| Salt | 1 Can (10oz) | |
| Water | 2 Cup (16 tbs) | |
| Lentils | 1 Cup (16 tbs), dried | |
| Rice grain | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| 1/2 teaspoon coarsely ground pepper | ||
| Milk fat | 2 Cup (16 tbs) | |
Directions
Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat until hot.
Add carrot and onion; saute 5 minutes or until tender.
Stir in broth and next 7 ingredients; bring to a boil.
Cover, reduce heat, and simmer 45 minutes or until lentils are tender.
Place half of lentil mixture in a food processor; 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.
Add carrot and onion; saute 5 minutes or until tender.
Stir in broth and next 7 ingredients; bring to a boil.
Cover, reduce heat, and simmer 45 minutes or until lentils are tender.
Place half of lentil mixture in a food processor; 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.
Chef
