Creamy Lentil Soup
- Number of Servings: 6
Ingredients
1 TBSP OLIVE OIL1 CUP CHOPPED CARROTS1 CUP CHOPPED ONIONS1 CUP DRIED LENTILS1/2 CUP RICE1/2 TSP SALT1/2 TSP CUMIN1/2 BLACK PEPPER36 OZ BROTH8 OZ TOMATO SAUCE2 CUPS MILK
Heat the oil over medium heat and cook the carrots and onion 5-10 minutes, stirring.
Add the lentils, rice, salt, cumin, pepper, broth, and tomato sauce. Bring to a boil, stir, cover, reduce heat, and simmer 45 minutes–until the lentils are tender.
Use a hand immersion blender to blend the soup or transfer it half at a time into your food processor or blender and blend a bit. I personally like it to still be a bit chunky so I didn’t make it totally smooth.
Stir in the milk and heat over low until warmed through.
Number of Servings: 6
Recipe submitted by SparkPeople user SWINSONFAMILY.
Add the lentils, rice, salt, cumin, pepper, broth, and tomato sauce. Bring to a boil, stir, cover, reduce heat, and simmer 45 minutes–until the lentils are tender.
Use a hand immersion blender to blend the soup or transfer it half at a time into your food processor or blender and blend a bit. I personally like it to still be a bit chunky so I didn’t make it totally smooth.
Stir in the milk and heat over low until warmed through.
Number of Servings: 6
Recipe submitted by SparkPeople user SWINSONFAMILY.
Nutritional Info Amount Per Serving
- Calories: 174.8
- Total Fat: 6.2 g
- Cholesterol: 6.7 mg
- Sodium: 1,384.5 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 4.6 g
- Protein: 8.1 g
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