Silky Lentil Soup
3
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
Pureeing this recipe in a blender or food processor produces a thick, satisfying soup that easily wards off hunger.
Ingredients
Olive oil
2 tsp(s)
Carrots
1 cup(s), shredded
Onion
1 medium, chopped
Green bell pepper
1 medium, chopped
Mineral water
2 fl oz
Dry lentils
6¾ oz, about 1 cup
Uncooked long grain brown rice
⅓ cup(s)
Cayenne pepper
½ tsp(s)
Chicken broth
27½ oz
Canned tomato sauce
8 oz
Cumin seeds
1 tsp(s)
Fat free evaporated milk
1 cup(s)
Instructions
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.
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