Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add carrots, onion. Saute 5 minutes or until tender. Add water and all remaining ingrediants except milk; stir well. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until lentils are tender. Put half of the lentil mixture in a blender or food processor. Process until smooth. Pour puree into a bowl. Repeat with remaining lentil mixture. Return all puree to Dutch oven; stir in milk. Cook over low heat for 10 minutes or until thoroughly heated.
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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 52 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 8mg||2 %|
|Sodium 52.9mg||2 %|
|Potassium 594.1mg||16 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 12.6g||51 %|
|Sugars, other 25.1g|
|Protein 13.4g||19 %|
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Calories per serving: 255
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