Creamy Lentil Soup
This is a bit spicy. Lighten up on the pepper and cumin if necessary, although I thought it was fantastic and I'm not a real spicy food eater.
1 Tbs oil
1 cup chopped carrots
1 cup chopped onion
1 cup dried lentils
1/2 cup rice
1/2 tsp salt
1/2 tsp cumin
1/2 tsp black pepper
36 ounces broth (turkey, chicken, or vegetable)
8 ounces tomato sauce
2 cups low fat or skim 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.
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