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    Curried Lentil Soup View Edit

    Servings: Not specified

    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).
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