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Gingery Lentil Soup

Leigh Beisch
Prep time 10 mins
Cook time 35 mins
Yield Serves 4 (serving size: 1 1/2 cups)
This soup recipe is sure to heal what ails you. Consider it Chicken Soup 2.0.

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

Nutrition 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

How to Make It

  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.