 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
I don't remember where I got this recipe but it's good and healthy. If you enjoy a stronger flavor feel free to increase the garlic, ginger and spices. 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.
|
|