Creamy Lentil Soup

Name: Creamy Lentil Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 bowls, 6-8 serving(s)
Ingredients: 1 tablespoon olive oil; 1 cup carrot, sliced; 1 cup onion, chopped; 2 garlic cloves; 2 cups water; 1 cup dry lentils, uncooked; 1/3 cup long grain rice, uncooked; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon cumin; 2 (13 3/4 ounce) cans sodium-free chicken broth; 8 ounces no-salt-added tomato sauce; milk (or non fat)

Submitted by Kristenblakley

"I think I got this recipe from a Cooking Light magazine years ago. Our family loves it."

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Ready In:: 1hr
Ingredients:: 13
Yields:: 8 bowls
Serves:: 6-8

ingredients

1 tablespoon olive oil
1 cup carrot, sliced
1 cup onion, chopped
2 garlic cloves
2 cups water
1 cup dry lentils, uncooked
¹⁄₃ cup long grain rice, uncooked
1 teaspoon salt
¹⁄₂ teaspoon pepper
¹⁄₂ teaspoon cumin
2 (13 3/4 ounce) cans sodium-free chicken broth
8 ounces no-salt-added tomato sauce
milk (or non fat)

directions

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.