Gingery Lentil Soup

Name: Gingery Lentil Soup
Ingredients: 2 teaspoons olive oil; 3 medium carrots, chopped; 1 medium onion, chopped; 2 teaspoons fresh ginger, peeled and grated; 1 teaspoon garlic, minced; 1 1/2 teaspoons curry powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper, freshly ground; 2 (14 ounce) cans reduced-sodium fat-free chicken broth, plus; 1/2 cup water, enough to equal 4 cups; 1 cup brown lentils, rinsed and drained; 1 (14 1/2 ounce) can diced tomatoes, drained

12 ingredients

6 steps

Ingredients

2 teaspoons olive oil
3 medium carrots, chopped
1 medium onion, chopped
2 teaspoons fresh ginger, peeled and grated
1 teaspoon garlic, minced
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 (14 ounce) cans reduced-sodium fat-free chicken broth, plus
1/2 cup water, enough to equal 4 cups
1 cup brown lentils, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, drained

Directions

1

Heat oil in a large saucepan over medium heat.
2

Add carrot and onion; cover and cook 3 minutes or until softened.
3

Stir in ginger and garlic; cook 1 minute. Add curry, salt and pepper; cook 30 seconds.
4

Stir in diluted broth and lentils; bring to a boil.
5

Reduce heat; simmer covered, 20 to 25 minutes or until lentils are tender. Stir in tomatoes; cover and simmer 5 minutes.
6

Divide soup evenly among 4 bowls.