Creamy Lentil Soup Recipe
Ingredients
Creamy Lentil Soup
Cooking spray
1 tablespoon olive oil
1 cup sliced carrot ,
1 cup chopped onion .
2 (14 1/4 ounce) cans fat-free chicken broth
1 (8 ounce) can no-salt-added tomato sauce
2 cups water
1 cup dried lentils
1/3 cup uncooked long-grain rice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon coarsely ground pepper
2 cups 2% reduced-fat milk
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.
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