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“I think I got this recipe from a Cooking Light magazine years ago. Our family loves it.”
READY IN:
1hr
SERVES:
6-8
YIELD:
8 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Coat dutch pan with cooking spray add 1 tablespoon olive oil. Place over medium heat until hot add carrot and onion sauté for 5 minutes or until tender. Add water and next seven ingredients; stir well. Bring to a boil; cover, reduce heat and simmer for 45 minutes or until lentils are tender. Puree soup return to pan add milk and cook over low heat until thoroughly heated.

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