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Curried Lentil Soup

2 Teaspoons olive oil
1 Cup chopped onion
1 1/4 Teaspoons curry powder
7 Cups water
3/4 Cup lentils
2 Tablespoons chopped fresh basil
2 Tablespoons balsamic vinegar
1/2 Teaspoon salt
14 1/2 Ounces diced tomatoes -- undrained
fresh basil -- optional


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


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