This one came via my sister. I used some turkey broth rather than the chicken broth her recipe included. We all love lentil soup and this one was a real winner. The milk and cumin added a bit of different flavor to it. Having the rice in it reminded me of adding oatmeal to the my cream of broccoli soup. As written below, I thought it was perfect. My kids thought it a bit spicy so you may want to cut down the black pepper and just spice it up at the table. The original recipe called for a mix of canned broth and a cup of water. I just used all broth.
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.0