Creamy Lentil Soup

This is from Boogie..sounds good and perfect for the cooler weather that is starting.
NEED:

This is very easy to make, just need some time for the cooking.

Mix together:

3 Tablespoons olive oil
1/2 teaspoon dried, crushed red pepper
1/2 teaspoon crushed dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
Allow to stand on the counter for the flavors to infuse while you cook the rest. Do not add until lentils are cooked (see below). Cover with plastic wrap and place in the refrigerator if finishing this the next day.

Place in a large (6 ½ + quart) stockpot.

16 ounce bag dried lentils, rinsed well in a colander
4 1/2 cups water
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup (one medium to large) chopped onion
2 cloves of garlic, minced
1/2 cup tomato sauce
1 bay leaf

Bring to boil, cover and simmer 1 1/2 - 2 hours (until lentils are tender). Stir occasionally and add water as needed to prevent scorching.

Allow to cool completely. (May be cooled overnight in the refrigerator.)

Remove bay leaf.
Place approximately 3/4 of the lentils into a large blender or food processor.
Add:

12-oz can of skim evaporated milk.

Blend lentils and milk together until pureed. Return to stockpot and mix with remaining lentils.

Add olive oil mixture. Blend well.

Heat carefully until warm, stirring often. Serve with a swirl of low fat sour cream if desired.

Store refrigerated, or freeze.

ENJOY!