Ethiopian Curried Lentils

3 cups low-sodium vegetable broth

1/4 cup tomato paste

1/2 cup yellow onion, diced

1/2 cup small carrot

1 teaspoon freshly grated ginger

3 cloves minced garlic

1/2-1 Tablespoon berbere curry powder

1/4 cup green or brown dry lentils

1 teaspoon fenugreek seeds (optional)

1/2-1 teaspoon salt (optional)

Bring vegetable broth and tomato paste to a simmer, making sure the tomato paste is throughly combined with the broth. Add the onion, carrot, garlic, curry powder, fenugreek ( if using) and lentils.

Bring soup to a simmer, cover the pot and reduce the low heat. Cook for 20-30 minutes, until lentils are tender.

Note: You can add 1 diced Yukon gold potato and 1/4 cup whole wheat orzo pasta after long simmer and cook the soup uncovered for 5 minutes (or until potato and pasta are done).

Source: 21-Day Weight Loss KickStart by Neal Barnard, M.D.