Gingery Lentil Soup

Photo by eugene s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

  • Preparation

Directions

1. 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. 2. 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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