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.