Curried Lentil Soup

Ready in 1 hour

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1 1/4 ts Curry powder
1 cn (14.5 oz) diced tomatoes,
3/4 c Lentils (I used pink ones)
2 Tablesppons balsamic vinegar
1 ts Salt
7 c Water
1 c Onion; finely chopped
2 ts Sugar or honey (I added
Fresh basil
2 tb Chopped fresh basil

Original recipe makes 1 Servings



From Cooking Light April 1997 issue: 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. Posted to fatfree digest V97 #045 by judy.mingram@West.Sun.COM (Judy Mingram - SunSoft) on Apr 2, 1997

Calories Per Serving: 146 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Lentil Soup


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