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
- 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.
