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.