Gingery Lentil Soup

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. I usually do in all recipes I make but I hadn't made this in awhile so I posted the original.

• Ready In: 45 mins
• Serves: 4

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 1/2ounce) 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.