Notes:
Recipe from Cooking Light: Per Serving: Cal 104, Fat 1.7,Choles 0mg, Fe 2.3mg, Na 247mg, Ca 37mg

INGREDIENTS

2 tsp olive oil 1c chopped onion 1 1/4 tsp curry powder 7c water 3/4 c lentils 2 tbsp chopped fresh basil 2 tbsp balsamic vinegar 1/2 tsp salt 1-14.5oz can diced tomatoes undrained fresh basil

DIRECTIONS

1. Heat oil in large dutch oven over med-high heat. Add onion and saute 4 min. Add curry and saute 1 min then add water and lentils. Bring to a boil, cover and reduce heat. Simmer 40min until lentils are tender. 2. Place 4c lentil mixture in blender and process until smooth. Return to pan and add chopped basil, vinegar, salt and tomatoes. Cook until heated 3. Garnish with fresh basil