Recipe - Curried Lentil Soup

1 cup Finely chopped onion
1 One fourth teaspoon Curry powder
7 cup Water
Three fourths cup Lentils (I used pink ones)
2 tablespoon Chopped fresh basil
2 Tablesppons balsamic vinegar
1 teaspoon Salt
2 teaspoon Sugar or honey (I added
this, I think curry should
always have something sweet
to taste right)
1 cn (14.5 oz) minced tomatoes,
undrained
Fresh basil

From Cooking Light April 1997 issue:

1. Saute onions until soft. Add curry, saute 1 mkinute. 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, sugar and tomatoes; cook
until thoroughly heated. Garnish with basil, if desired.

Posted to fatfree digest V97 #045 by judy.mingram@West.Sun.COM (Judy
Mingram SunSoft) on Apr 2, 1997