Gingery Lentil Soup

Leigh Beisch
This soup recipe is sure to heal what ails you. Consider it Chicken Soup 2.0.
Serves 4 (serving size: 1 1/2 cups)


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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


Prep: 10 Minutes
Cook: 35 Minutes

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.

Created date

April 2005

Nutritional Information

Calories 253
Fat 3 g
Satfat 0.0 g
Monofat 2 g
Polyfat 1 g
Protein 17 g
Carbohydrate 42 g
Fiber 15 g
Cholesterol 0.0 mg
Iron 5 mg
Sodium 615 mg
Calcium 66 mg