Curried Lentil Soup

By Tonya_Speed

Nutritional Information Per serving: 104 Calories; 2g Total Fat; 7g Protein; 17g Carbohydrate; 10g Fiber; 0mg Cholesterol; 168mg Sodium

Ingredients

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 1/4 teaspoons curry powder
• 3 cups water
• 4 cups chicken broth
• 1 lb lentils
• 2 tablespoons chopped fresh basil or 2 teaspoons dried
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt (and pepper to taste)
• 1 (14.5-oz.) can diced tomatoes, undrained

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 4 minutes. Add curry; saute 1 minute. Add water, chicken broth and lentils; bring to a boil. Cover; reduce heat. Simmer 40 minutes or until lentils are tender. Or after the onion is cooked, put everything in a crockpot and cook on high 3 to 4 hours, or low 7 to 8 hours. But remember, crockpot times are different, so you'll have to check yours out. Place 4 cups lentil mixture in a blender; process until smooth. Return mixture to pan. Add basil, vinegar, salt, and tomatoes; cook until thoroughly heated. (or skip this step entirely--that's what I do. I like the lumps and bumps).