Coat a large Dutch oven with cooking spray; add oil. 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.
Position knife blade in food processor bowl; add half of lentil mixture,
and process until smooth. Pour puree into a bowl. Repeat procedure with
remaining lentil mixture. Return puree to pan; stir in milk. Cook over low
heat until thoroughly heated. Yield: 9 cups (serving size: 1-1/2 cups).
Per serving: 156 Calories; 3g Fat (15% calories from fat); 12g Protein; 24g
Carbohydrate; 4mg Cholesterol; 486mg Sodium
Recipe by: Cooking Light, Jan/Feb 1994, page 72
Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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