You could say lentils are the dried bean of the '90s--they cook faster than other dried beans.
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)
How to Make It
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.
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.
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.
Quick, easy, healthy recipe. We really like it! There are other
delicious lentil soup recipes out there, but this one is extra easy and
uses pantry ingredients we always have on hand. I make it fairly often, and I add 2 medium carrots, diced, along with the lentils. I substitute chicken or veggie stock for the water.