Potato Lentil Cream Soup

8 oz - Lentils
2 small - potatoes (peeled and cubed)
1 medium - potato (peeled and cubed)
3 medium - carrots (with skin on - cubed)
1/2 - large onion
1 oz (2 tbsps) - Soy Protein Isolate (24g protein)
4 cups water
1 tbps - Knor Chicken bullion

The potatoes makes this into a thick cream soup, no need to add cream or milk.

You can add more protein powder; however, taste occasionally to see if you need to add more seasoning (the protein powder tends to add a powdery type texture and sometimes flavor to your product).

Rinse lentils and set to the side. Clean potatoes and carrots, peel potatoes and cube, leave skin on carrots and cube. Chop 1/2 large onion into large pieces. Place lentils and vegetables into a large pot with 4 cups of water and 1 tbps of bullion. Allow to low boil until beans are tender. Let cool.

Place pot of beans and vegetables (with remaining liquid) into a blender along with the protein and blend until smooth. Add more water to you reach desired consistency.

Serving Size: 6 - 1-cup servings