Yield: 1 Servings
|1 cup||Finely chopped onion|
|1¼ teaspoon||Curry powder|
|¾ cup||Lentils (I used pink ones)|
|2 tablespoons||Chopped fresh basil|
|2 \N||Tablesppons balsamic vinegar|
|2 teaspoons||Sugar or honey (I added this, I think curry should always have something sweet to taste right)|
|1 can||(14.5 oz) diced tomatoes, undrained|
|\N \N||Fresh basil|
From Cooking Light April 1997 issue: 1. Saute onions until soft. Add curry, saute 1 mkinute. Add water and lentils; bring to a boil. Cover; reduce heat. Simmer 40 minutes or until lentils are tender.
2. Place 4 cups lentil mixture in a blender; process until smooth. Return mixture to pan. Add chopped basil, vinegar, salt, sugar and tomatoes; cook until thoroughly heated. Garnish with basil, if desired.
Posted to fatfree digest V97 #045 by judy.mingram@... (Judy Mingram - SunSoft) on Apr 2, 1997