Curried Lentil Soup

Ingredients

• 2 tablespoons balsamic vinegar 
• 14.5 ounce canned tomatoes diced undrained canned
• 1.3 teaspoons curry powder 
• 2 tablespoons basil fresh chopped
• 0.8 cup lentils 
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 0.5 teaspoon salt 
• 7 cups water 

Equipment

• frying pan
• blender
• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion; saut 4 minutes.
3. Add curry; saut 1 minute.
4. Add water and lentils; bring to a boil. Cover; reduce heat. Simmer 40 minutes or until lentils are tender.
5. Place 4 cups lentil mixture in a blender; process until smooth. Return mixture to pan.
6. Add chopped basil, vinegar, salt, and tomatoes; cook until thoroughly heated.
7. Garnish with basil, if desired.
8. 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.