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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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You could say lentils are the dried bean of the '90s-they cook faster than other dried beans. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
1 1/4 teaspoons curry powder |
7 cups water |
3/4 cup lentils |
2 tablespoons chopped fresh basil |
2 tablespoons balsamic vinegar |
1/2 teaspoon salt |
1 (14.5-ounce) can diced tomatoes, undrained |
fresh basil (optional) |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 4 minutes. Add curry; sauté 1 minute. 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, and tomatoes; cook until thoroughly heated. Garnish with basil, if desired.
3. Note: We particularly liked this soup made with red lentils. However, they're smaller, cook in a much shorter time, and need less liquid, so adjust accordingly.
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