Ginger Lentil Soup


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

4 cups broth (chicken or vegetable)

1 cup brown lentils, rinsed and drained

1 1/2 cups fresh chopped tomatoes (or 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 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.