Curried Tomato Lentil Soup

Ingredients

• Onions

  Raw

  ½ cup, chopped or 80g

• Carrots

  Raw

  1 medium or 61g

• Ginger root

  Raw

  ½ tsp or 1g

• Garlic

  Raw

  3 cloves, minced or 9g

• Curry powder

  Spices

  1 tbsp or 6g

• Fenugreek seed

  Spices

  1 tsp or 4g

• Vegetable Broth

  From bouillons. Low sodium

  2 ½ cup or 600g

• Tomato paste

  Canned, without salt added

  ¼ cup or 66g

• Lentils

  Raw

  ¼ cup or 48g

• Potato

  Flesh and skin, raw

  1 Potato medium or 213g

• Orzo

  Safeway

  ⅓ cup dry or 57g

Directions

1. Warm a little olive oil or a splash of water in a medium pot over medium-high heat. Add the onion and cook, stirring occasionally, until deeply browned at the edges, 10–15 minutes.
2. Reduce heat to medium. Stir in the carrot, ginger, garlic, curry powder, and fenugreek; cook until fragrant, about 1 minute.
3. Pour in the vegetable broth and whisk in the tomato paste until dissolved. Bring to a simmer, add the lentils, return to a gentle simmer, then cover and reduce heat to low. Cook 20 minutes. Stir in the potato and orzo; cover and cook, stirring once, until the potatoes are tender and the orzo is al dente, about 5 minutes more (add a splash of broth or water if needed). Adjust seasoning to taste.