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curried-lentil-soup recipe

Date: Wed, 2 Apr 1997 16:28:34 -0800
From: judy.mingram@West.Sun.COM (Judy Mingram - SunSoft)

Curried Lentil Soup

 Adapted 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

kwvegan vegan