Date: Tue, 14 Oct 1997 09:47:49 -0700
From: bwatson@cisco.com (Bethann D. Watson)
Last night I prepared this wonderful lentil soup and we loved it! The
original recipe came from the "Cooking Light" MasterCook CD. I modified the
recipe to make it fat free and the result was rich and delicious.
Creamy Lentil Soup
Serves 9
Nonstick cooking spray
1 cup sliced carrot
1 cup chopped onion
2 cups water
1 cup dried lentils
1/3 cup long-grain rice, uncooked
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. coarsely ground pepper
27 1/2 oz. vegetable broth (2 cans)
8 oz. no-salt-added tomato sauce (1 can) [I used 6 oz. tomato paste,
omitted the 1/2 tsp. salt and added 1/2 cup water]
2 cups nonfat milk
Coat a large Dutch oven with nonstick spray. Place over medium-high heat
until hot. Add carrot and onion; saute 5 minutes or until tender. Add water
and next 7 ingredients; stir well. Bring to a boil; cover, reduce heat, and
simmer 45 minutes or until lentils are tender.
Pour half of the lentil mixture in a blender and puree. Pour pureed mixture
into a bowl and puree second half of the lentil mixture. Return all of the
pureed mixture to the Dutch oven; stir in milk. Cook over low heat until
thoroughly heated.
kwlacto lacto