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home > recipes > soups > curried red lentil soup
from U.S. 2/3 C red (or other) lentils 1 14.5 oz can crushed tomatoes 1/4 C dehydrated onions 1 Tb granulated garlic 1 can full of water (or more if needed) 1 8 oz can tomato sauce 2 Tb (or more to taste) curry powder 1.5 tsp seasoned salt 1 Tb balsamic vinegar (optional) Salt and pepper to taste 1/3 C raw rice Combine lentils, tomatoes, onion and garlic, and 1 can full of water and tomato sauce in a saucepan. Bring to a boil, and reduce to simmer, stirring frequently. Simmer 30-45 minutes, adding more water if needed. Season with curry powder and seasoned salt. Stir in balsamic vinegar (if using) and salt and pepper to taste. Adjust amount of liquid (it should be fairly soupy) Bring back to boiling, add rice, stir, and reduce heat. Cover pan and allow to simmer slowly for 20 minutes, or until rice is done.

Curried Red Lentil Soup


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keyword: curried
keyword: lentil
ethnicity: indian
recipes for soups
recipes by gypsy-witch
Email Address:
(posted October 6, 2000)

from U.S.

2/3 C red (or other) lentils
1 14.5 oz can crushed tomatoes
1/4 C dehydrated onions
1 Tb granulated
garlic
1 can full of water (or more if needed)
1 8 oz can
tomato sauce
2 Tb (or more to taste)
curry powder
1.5 tsp
seasoned
salt
1 Tb
balsamic
vinegar (optional)
Salt and pepper to taste
1/3 C
raw rice

Combine lentils, tomatoes, onion and garlic, and 1 can full of water and
tomato sauce in a saucepan. Bring to a boil, and reduce to simmer, stirring frequently. Simmer 30-45 minutes, adding more water if needed. Season with curry powder and seasoned salt. Stir in balsamic vinegar (if using) and salt and pepper to taste. Adjust amount of liquid (it should be fairly soupy) Bring back to boiling, add rice, stir, and reduce heat. Cover pan and allow to simmer slowly for 20 minutes, or until rice is done.



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