ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curried Lentil Soup

Yield 7 servings (serving size: 1 cup)
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)

Nutrition Information

  • calories 104
  • caloriesfromfat 15 %
  • fat 1.7 g
  • satfat 0.2 g
  • monofat 1 g
  • polyfat 0.2 g
  • protein 6.7 g
  • carbohydrate 16.8 g
  • fiber 3.2 g
  • cholesterol 0.0 mg
  • iron 2.3 mg
  • sodium 247 mg
  • calcium 37 mg

How to Make It

  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.