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

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