Ingredients
2 teaspoons olive oil
1 cup chopped onion
1 1/4 teaspoons curry powder
3 cups water
4 cups chicken broth (vegetarians, use 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
1 (14.5-ounce) 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. Return
mixture to pan. Add basil, vinegar, salt, and tomatoes; cook until
thoroughly heated.
