Curried lentil soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Finely chopped onion |
| 1¼ | teaspoon | Curry powder |
| 7 | cups | Water |
| ¾ | cup | Lentils (I used pink ones) |
| 2 | tablespoons | Chopped fresh basil |
| 2 | Tablesppons balsamic vinegar | |
| 1 | teaspoon | Salt |
| 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 |
| Fresh basil | ||
Directions
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