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Silky lentil soup

3
Points®
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
6
Difficulty
Easy
A rich and satisfying soup like this one can make the cold, dreary weather disappear. This lentil soup is richly flavored with vegetables and some cumin. The rice and lentils, when pureed, produce a thick, satisfying texture. The evaporated milk smooths out the soup and adds a creamy finish that brings it all home. Serve this as a dinner party first course or during the holidays when a hearty bowl of soup and crispy salad are in high demand. If you prefer more particulates in your soup, puree only half of the mixture to thicken the soup base.

Ingredients

Olive oil

2 tsp

Carrots

1 cup(s), shredded

Onion

1 medium, chopped

Green bell pepper

1 medium, chopped

Chicken broth

3 cup(s)

Water

2 cup(s)

Dried lentils

1 cup(s)

Uncooked long grain brown rice

⅓ cup(s)

Ground cumin

1 tsp

Cayenne pepper

½ tsp

Canned tomato sauce

8 oz

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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