Instructions: Coarsely chop the carrot, onion and pepper in a food processor.

Coat large pot with cooking spray; add oil. Place over medium-high heat until hot. Add carrots, onion and green pepper; season with salt and pepper. Saute until tender, 5 minutes. Add Butter Buds, cumin, cayenne and a small pinch of garlic flakes; warm, stirring, for 30 seconds or until aromatic. Add water and remaining ingredients, exclude milk; stir well. Bring to a boil; cover, reduce heat and simmer until lentils are very tender, 45 minutes.

Puree the soup (hand blender). Stir in milk and cooke over low heat for 10 minutes.

Description: "Thickened with brown rice and sweetened with tomato sauce."
Yield: 6 cups
T(Cooking):
"1:00"

Serving Ideas : Serve thick with pita. Dilute: add sauteed zucchini and parsnips. Dilute: add corn kernels, diced green onions and cilantro.

NOTES : Pureeing this recipe in a blender or food processor produces a thick, satisfying soup that easily wards off hunger. REVIEW: A winner! Resembles a refried bean-based tortilla soup. Its versatile, too. Two of us got three meals from this recipe, each with its own distinctive flavors. (see serving ideas). Lowfat but not low carb: calories 219 (12% from fat); 3g Total Fat; 12g Fiber (2 Points); 38g Carbohydrate. - Hanneman 2001-Feb-25

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