Silky Lentil Soup
- Total Time
Pureeing this recipe in a blender or food processor produces a thick, satisfying soup that easily wards off hunger.
olive oil2 tsp
uncooked carrot(s)1 cup(s), shredded
uncooked onion(s)1 medium, chopped
green pepper(s)1 medium, chopped
canned chicken broth3 cup(s)
dry lentils1 cup(s)
uncooked long grain brown rice⅓ cup(s)
ground cumin1 tsp
cayenne pepper½ tsp
canned tomato sauce8 oz
fat free evaporated milk1 cup(s)
- Coat large pot with cooking spray; add oil. Place over medium-high heat until hot.
- Add carrots, onion and green pepper; sauté until tender, 5 minutes.
- Add remaining ingredients, except for milk; stir well. Bring to a boil; cover, reduce heat and simmer until lentils are tender, 45 minutes.
- 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.