Curried Lentil Soup

You could say lentils are the dried bean of the '90s--they cook faster than other dried beans.

Yield: 7 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 15%
  • Fat: 1.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.7g
  • Carbohydrate: 16.8g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 2.3mg
  • Sodium: 247mg
  • Calcium: 37mg

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)

Preparation

  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.
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