Curried Lentil Soup

Name: Curried Lentil Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 411 grams diced tomatoes, undrained; 1 teaspoons curry powder; 2 Tbsps chopped fresh basil; 177 milliliters lentils; 2 teaspoons olive oil; 237 milliliters chopped onion; 1 teaspoons salt; 2 liters water

Curried Lentil Soup is a gluten free and vegan recipe with 7 servings. One serving contains 116 calories, 7g of protein, and 2g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. It works best as a soup, and is done in roughly 45 minutes. It is perfect for Autumn. If you have water, basil, curry powder, and a few other ingredients on hand, you can make it.

Instructions

Heat oil in a large Dutch oven over medium-high heat.

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Cooking Oil

Equipment you will use

Dutch Oven

Add onion; saut 4 minutes.

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Onion

Add curry; saut 1 minute.

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Curry Powder

Add water and lentils; bring to a boil. Cover; reduce heat. Simmer 40 minutes or until lentils are tender.

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Lentils

Water

Place 4 cups lentil mixture in a blender; process until smooth. Return mixture to pan.

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Lentils

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Blender

Frying Pan

Add chopped basil, vinegar, salt, and tomatoes; cook until thoroughly heated.

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Tomato

Vinegar

Basil

Salt

Garnish with basil, if desired.

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Basil

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.

Ingredients you will need

Red Lentils