Name: Gingery Lentil Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving(s)
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

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Recipe by Engrossed

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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:: 45mins
Serves:
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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

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 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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RECIPE MADE WITH LOVE BY

@Engrossed

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@Engrossed

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"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."

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review by Maggie

1/30/2008

Great flavor! I did add more of the garlic, curry powder and ginger as others suggested, and I also needed to add more broth simply because it started getting dry before the lentils were done. At that point, instead of chopping more garlic and ginger, I just added a little garlic powder and powdered ginger, and it still tasted great. Thank you for sharing this!
review by Annacia

1/7/2007

I just made this for lunch and it's very nice. After reading the other reviews I increased the ginger and curry and was glad that I did. I used veggie stock in place of the chicken broth and water. It's a no hassle soup to make, just toss it all in a pot and let it simmer for an easy and tasty soup.
photo by PaulaG

1/3/2007
review by PaulaG

1/3/2007

This is a quick and healthy soup to make on a weeknight. I left off the oil and used far more that 2 teaspoons of ginger. I am a true garlic lover and in place of 1 teaspoon, I used 3 cloves minced fine and increased the curry powder to 2 teaspoons and would consider maybe adding another 1/2 teaspoon. I had a quart of chicken broth and used the full amount instead of adding water.
review by justcallmetoni

1/1/2007

Like ms. ladypit, I enjoyed this soup but did not find it to be as strongly spiced as I hoped. I used a full tablespoon of ginger in my dish and replaced the olive oil with cooking spray. I will definitely make again as I love healthy lentil soups but will play a bit more with the aromatics.