Friday, October 21, 2005

Curried Lentil Soup

This is a great meal for a student budget, since a bag of lentils costs about 99 cents. You can make this entirely out of your pantry, too.

2 tsps. olive oil
1 cup chopped onion (1 small)
1 1/4 tsp. curry powder (or to taste - I use more)
3 cups water
4 cups low-sodium chicken broth
1 16 oz. package lentils
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
2 tablespoons balsamic vinegar
1/2 tsp. salt or to taste
1 (14.5 oz) can diced tomatoes, undrained

Heat oil in a large dutch oven, add onion and saute for 3-4 minutes. Add curry and saute 1 minute. Add water, broth, and lentils and bring to a boil. Cover, reduce heat, and simmer about 40 minutes or until lentils are tender.

Then, place 4 cups of this mixture into a blender or food processor (work in batches if necessary), and process until smooth. Return mixture to pan. Add basil, vinegar, salt, and tomatoes; stir and cook until thoroughly heated.

Gotta love the nutrition info on this one: 104 calories, 2 grams fat, 5 grams fiber per serving. (Makes 6 servings).

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