Creamy Lentil Soup with
Rainbow Evaporated Milk

Serving 8

45 mins


Ingredients:

  • 1 CAN RAINBOW EVAPORATED MILK
  • 2 TSP OF VEGETABLE OIL
  • 1 ONION, CHOPPED
  • 1 CARROT, SLICED
  • 4 CUPS OF WATER
  • 2 CUPS OF DRY RED LENTILS
  • 1 TSP CUMIN
  • 1 TBSP SALT
  • 1 LOAF OF BREAD
  • VEGETABLE OIL (TO FRY THE BREAD)
  • CHOPPED FRESH PARSLEY FOR GARNISHING

Preparation:

  • Heat oil in a deep pot, add onions and cook over medium heat for 3 to 4 minutes.
  • Add water and lentil to the pot and bring to a boil then simmer for 15 minutes.
  • Stir in cumin, salt and Rainbow Evaporated Milk. Cook for 3-4 minute then remove from heat.
  • Cut the bread into small slices and fry in vegetable oil until golden
  • Serve lentil soup with fried bread and garnish with chopped parsley

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