Creamy Lentil Soup

A friend asked me for favorite lentil recipes. . . and this is one. (Although I made it for friends last week and must say that I didn't hear anyone clambering for the recipe; maybe we were too busy with children!) I tripled it with success. I always use more carrot than it calls for, and often add in celery, too. It's also good without pureeing all of it (if you have chopped the carrots small). My kids love this- especially with bread for dipping.

This is an adaption from a Cooking Light recipe.

Creamy Lentil Soup

1 Tb. oil or butter
1 cup sliced carrot (about 3)
1 cup chopped onion
2 cups water
1 cup dried lentils
1/3 cup uncooked, long grain rice
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
28 oz. chicken broth (or about 2 cans)
1 (8 oz) can of tomato sauce
2 cups Rice Dream (or coconut or cow's milk)

1.Heat oil in a large Dutch oven over medium heat until hot. Add carrots and onions and saute 5 minutes or until tender. Add water and next 7 ingredients, stirring well.
2. Bring to a boil, cover, reduce heat and simmer 45 minutes to 1 hour, until lentils are tender.
3. Puree half of lentil mixture until smooth. Repeat with second half of lentil mixture. Return puree to pan and stir in milk. Cook over low heat until thoroughly heated (do not boil). Yield: 8 cups