Tip: Another recipe with the exact-same name "Curried Lentil Soup" ranks higher.
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
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