Curried Lentil Soup

Serves N/A

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Directions

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 4 minutes. Add curry; sauté 1 minute. Add water and lentils; bring to a boil. Cover; reduce heat. Simmer 40 minutes or until lentils are tender.

Place 4 cups lentil mixture in a blender; process until smooth. Return mixture to pan. Add chopped basil, vinegar, salt, and tomatoes; cook until thoroughly heated. Garnish with basil, if desired.

Note: We particularly liked this soup made with red lentils. However, they're smaller, cook in a much shorter time, and need less liquid, so adjust accordingly.

Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 1/4 teaspoons curry powder
  • 7 cups water
  • 3/4 cup lentils
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • Fresh basil (optional)

Parsed from recipe text (no separate ingredient records).