Curried Lentil Soup (A&p)
INGREDIENTS:
1 c Finely chopped onion
1 1/4 ts Curry powder
7 c Water
3/4 c Lentils (I used pink ones)
2 tb Chopped fresh basil
2 Tablesppons balsamic vinegar
1 ts Salt
2 ts Sugar or honey (I added
-this, I think curry should
-always have something sweet
-to taste right)
1 cn (14.5 oz) diced tomatoes,
-undrained
Fresh basil
1 c Finely chopped onion
1 1/4 ts Curry powder
7 c Water
3/4 c Lentils (I used pink ones)
2 tb Chopped fresh basil
2 Tablesppons balsamic vinegar
1 ts Salt
2 ts Sugar or honey (I added
-this, I think curry should
-always have something sweet
-to taste right)
1 cn (14.5 oz) 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 desired.