Puree Of Lentil Soup
|Lentils||2 Cup (32 tbs)|
|Special oil||2 Tablespoon|
|Chopped onions||3⁄4 Cup (12 tbs)|
|Curry powder||2 Teaspoon|
|Skim milk||1⁄2 Cup (8 tbs)|
Wash the lentils thoroughly.
Combine in a saucepan with the water and onion; bring to a boil, cover loosely, and cook over low heat 2 hours.
While the lentils are cooking, heat the oil in a skillet; saute the onions 10 minutes.
Add to the lentils with the salt and curry powder; cook 30 minutes longer, or until the lentils are tender.
Puree in an electric blender or force through a sieve.
Return to the saucepan and stir in the milk.