Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Curried Lentil Soup
No ratings yet
Print Recipe
Pin Recipe
Course
Soups & Stews
Servings
6
Servings
Ingredients
1x
2x
3x
2
teaspoons
olive oil
1
cup
chopped onion
1 1/4
teaspoons
curry powder
3
cups
water
4
cups
chicken broth
or veggie broth
3
cups
lentils
or use one package--that's what I do
2
tablespoons
chopped fresh basil
or 2 teaspoons dried
2
tablespoons
balsamic vinegar
1/2
teaspoon
salt
and pepper to taste
1
14.5-oz. can
diced tomatoes
undrained
Instructions
Heat oil in a large Dutch oven over medium-high heat.
Add onion; saute 4 minutes.
Add curry; saute 1 minute.
Add water, chicken broth, and lentils; bring to a boil.
Cover; reduce heat.
Simmer 40 minutes or until lentils are tender.
Or after the onion is cooked, put everything in a crockpot and cook on high 3 to 4 hours, or low 7 to 8 hours.
But remember, crockpot times are different, so you'll have to check yours out.
Place 4 cups lentil mixture in a blender; process until smooth. (or skip this step entirely—that’s what I do. I like the lumps and bumps).
Return mixture to pan.
Add basil, vinegar, salt, and tomatoes; cook until thoroughly heated.
Notes
Nutritional Information Per serving: 104 Calories; 2g Total Fat; 7g Protein; 17g Carbohydrate; 10g Fiber; 0mg Cholesterol; 168mg Sodium
Tried this recipe?
Let us know
how it was!