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Creamy Lentil Soup Recipe
|Cooking spray||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Sliced carrot||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Canned fat free chicken broth||28 1⁄2 Ounce (Two 14.5 Ounce Can)|
|Canned no salt added tomato sauce||8 Ounce (One Can)|
|Water||2 Cup (32 tbs)|
|Dried lentils||1 Cup (16 tbs)|
|Uncooked long grain rice||1⁄3 Cup (5.33 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|2% reduced milk fat||2 Cup (32 tbs)|
Calories 279 Calories from Fat 60
% Daily Value*
Total Fat 7 g10.3%
Saturated Fat 1.7 g8.7%
Trans Fat 0 g
Cholesterol 6.4 mg
Sodium 596.7 mg24.9%
Total Carbohydrates 40 g13.3%
Dietary Fiber 12 g48.1%
Sugars 3.9 g
Protein 15 g29.2%
Vitamin A 69.4% Vitamin C 25%
Calcium 15.8% Iron 17.6%
*Based on a 2000 Calorie diet
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.