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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