lowfat silky lentil soup - review!

[Guest guest]

wonderful soup. I coarsely chopped the onion, carrot and peppers in a cuisinart.

sauted over medium heat, sprinkled on butter buds (prbably no more than 1 tsp

total). salt and pepper. warmed the spices in the saute for about 30 seconds:

rinsed the lentils and rice and added them to the pan along with the liquids. I

ADDED a pinch of dried garlic. I did add the canned milk. I pureed it all with a

hand blender.

 

resembles a version of tortilla soup - wonderful.

 

i will dilute the remainder and use as a basis for a vegetable would with more

onion and chopped zucchini. ;-)

 

a winner!

 

---------------

 

lowfat but not low carb; 6 points

 

* Exported from MasterCook *

 

Silky Lentil Soup

 

Recipe By :Weight Watchers

Serving Size : 4 Preparation Time :0:15

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil

1 cup shredded carrot

1 medium onion -- chopped

1 medium green bell pepper -- chopped

2 cups water

6 3/4 ounces dry lentils -- about 1 cup

1/3 cup uncooked brown rice

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

3 1/2 cups lowfat chicken or vegetable broth

8 ounces canned tomato sauce

1 cup evaporated skimmed milk

 

Coat large pot with cooking spray; add oil. Place over medium-high heat until

hot.

 

Add carrots, onion and green pepper; sauté until tender, 5 minutes.

 

Add remaining ingredients, except for milk; stir well. Bring to a boil; cover,

reduce heat and simmer until lentils are tender, 45 minutes.

 

Put half of lentil mixture in a blender or food processor. Purée until smooth.

Pour mixture into a bowl. Repeat with remaining lentil mixture. Return blended

lentil mixture to pot; stir in milk. Cook over low heat for 10 minutes. Yields 1

cup per serving.

 

 

Description:

" Thickened with brown rice and sweeted with tomato sauce. 6 points "

Source:

" http://www.weight-watchers.com/foodandrecipes/d2_fr_recipe_details.asp?recipeid\

=54111 "

T(Cooking):

" 1:00 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 357 Calories; 5g Fat (11.0% calories from

fat); 21g Protein; 61g Carbohydrate; 18g Dietary Fiber; 2mg Cholesterol; 1314mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Non-Fat

Milk; 1/2 Fat.

 

NOTES : Puréeing this recipe in a blender or food processor produces a thick,

satisfying soup that easily wards off hunger.

 

Nutr. Assoc. : 0 0 0 0 0 903920 2367 0 0 5846 1506 0

 

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