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Creamy Lentil and Carrot Soup

Makes:
8 servings
Time to Prepare:
0:10
Time to Cook:
1:00

Ingredients

  •  
    Cooking Spray
  • 1 tbls 
    Olive Oil
  • 1 cup 
    Carrots
  • 1 cup 
    Onions
  • 2 cup 
    Water
  • 1 cup 
    Lentils
  • 1/3 cup 
    White rice, long-grain
  • 1/2 tsp 
    Table Salt
  • 1/2 tsp 
    Cumin Seed
  • 1/2 tsp 
    Black Pepper
  • 28 oz 
    Canned Chicken Broth
  • 8 oz 
    Tomato Sauce, canned
  • 2 cup 
    2% Milk, with vitamin A

Directions

1. Coat a large Dutch oven with cooking spray and add oil. Place over medium heat until hot.

2. Add carrot and onion; saute 5 minutes or until tender. Add water and next 7 ingredients; stir well.

3. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until lentils are tender.

4. Prepare a food processor bowl and add half of the lentil mixture, and process until smooth.

5. Pour puree into a bowl. Repeat procedure with remaining lentil mixture. Return puree to the pan and stir in milk.

6. Cook over low heat until thoroughly heated.

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