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Print this Recipe    Lentil 27

Curried Red Lentil Soup

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