Recipe - Creamy Lentil Soup

Vegetable cooking spray
1 tablespoon Olive oil
1 cup Sliced carrot
1 cup Chopped onion
2 cup Water
1 cup Dried lentils, uncooked
1/3 cup Longgrain rice, uncooked
One half teaspoon Salt
One half teaspoon Ground cumin
One half teaspoon Coarsely ground pepper
27 One half ounce Nosaltadded chicken broth,
(2 cans)
8 ounce Nosaltadded tomato sauce,
(1 can)
2 cup 2% lowfat milk

Coat a large Dutch oven with cooking spray; add oil. Place over mediumhigh
heat until hot. Add carrot and onion; saute 5 minutes or until tender. Add
water and next 7 ingredients; stir well. Bring to a boil; cover, reduce
heat, and simmer 45 minutes or until lentils are tender.

Position knife blade in food processor bowl; add half of lentil mixture,
and process until smooth. Pour puree into a bowl. Repeat procedure with
remaining lentil mixture. Return puree to pan; stir in milk. Cook over low
heat until thoroughly heated. Yield: 9 cups (serving size: 1One half cups).

Per serving: 156 Calories; 3g Fat (15% calories from fat); 12g Protein; 24g
Carbohydrate; 4mg Cholesterol; 486mg Sodium

Recipe by: Cooking Light, Jan/Feb 1994, page 72

Posted to MCRecipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.