Photo of Silky Lentil Soup by WW

Silky Lentil Soup

2 - 5
PersonalPoints™ per serving
Total Time
1 hr 15 min
15 min
1 hr
Pureeing this recipe in a blender or food processor produces a thick, satisfying soup that easily wards off hunger.


Olive oil

2 tsp(s)

Uncooked carrot(s)

1 cup(s), shredded

Uncooked onion(s)

1 medium, chopped

Green pepper(s)

1 medium, chopped

Mineral water

2 fl oz

Dry lentils

6¾ oz, about 1 cup

Uncooked long grain brown rice


Cayenne pepper

½ tsp(s)

Canned chicken broth

27½ oz

Canned tomato sauce

8 oz

Cumin seeds

1 tsp(s)

Fat free evaporated milk

1 cup(s)


  1. Coat large pot with cooking spray; add oil. Place over medium-high heat until hot.
  2. Add carrots, onion and green pepper; sauté until tender, 5 minutes.
  3. Add remaining ingredients, except for milk; stir well. Bring to a boil; cover, reduce heat and simmer until lentils are tender, 45 minutes.
  4. Put half of lentil mixture in a blender or food processor. Purée until smooth. Pour mixture into a bowl. Repeat with remaining lentil mixture. Return blended lentil mixture to pot; stir in milk. Cook over low heat for 10 minutes. Yields 1 cup per serving.