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| Creamy Lentil Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 9
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Ingredients
1 vegetable cooking spray
1 tablespoon olive oil
1 cup sliced carrot
1 cup chopped onion
2 cup water
1 cup dried lentils, uncooked
1/3 cup long-grain rice, uncooked
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon coarsely ground pepper
27 1/2 oz no-salt-added chicken broth, (2 can; s)
8 oz no-salt-added tomato sauce, (1 can)
2 cup 2% low-fat milk
Cooking 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: 1-1/2 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
stews,soupsand
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