[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Curried Lentil Soup

 From Cooking Light April 1997 issue:

1 cup finely chopped onion
1 1/4 teaspoons curry powder
7 cups water
3/4 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)
one 14.5 ounce can diced tomatoes, undrained
Fresh basil

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

----- End Included Message -----