Ingredients for 4 servings:
  • 2 teaspoons olive oil
  • 3 medium carrots, chopped
  • 1 medium onion, chopped
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth, plus enough water to equal 4 cups
  • 1 cup brown lentils, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, drained
Directions
  • Heat oil in a large saucepan over medium heat. Add carrot and onion; cover and cook 3 minutes or until softened.
  • Stir in ginger and garlic; cook 1 minute. Add curry, salt, and pepper; cook 30 seconds.
  • Stir in diluted broth and lentils; bring to a boil. Reduce heat; simmer, covered, 20 to 25 minutes or until lentils are tender.
  • Stir in tomatoes; cover and simmer 5 minutes.
  • Divide soup evenly among 4 bowls.

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