From Cooking Light April 1997 issue:
1 cup finely chopped onion
1 1/4 teaspoons curry powder
7 cups water
3/4 cup lentils (I used pink ones)
2 Tablespoons chopped fresh basil
2 Tablesppons balsamic vinegar
1 teaspoon salt
2 teaspoons sugar or honey (I added this, I think curry should always
have something sweet to taste right)
one 14.5 ounce can diced tomatoes, undrained
Fresh basil
1. Saute onions until soft. Add curry, saute 1 mkinute. Add water
and lentils; bring to a boil. Cover; reduce heat. Simmer 40 minutes
or until lentils are tender.
2. Place 4 cups lentil mixture in a blender; process until smooth.
Return mixture to pan. Add chopped basil, vinegar, salt, sugar and
tomatoes; cook until thoroughly heated. Garnish with basil, if
desired.
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