1. In medium soup pot, cook lentils in broth and 3 cups water until tender (usually around 35 minutes). 2. Allow lentils to cool a little, puree them, and return them to the soup pot. 3. Puree tomato, garlic and dates and add this mixture to the pureed lentils. 4. Stir in spices and remaining 1 1/2 cups water, and simmer soup slowly for 20 minutes. 5. Add evaporated skimmed milk, then heat and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
