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. 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 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.