3 Servings 40 min Cook
1/2 Cup chopped Onions
1 Medium Carrots
1/2 Tsp Ginger Root
3 Cloves, minced Garlic
1 Tbsp Curry Powder
1 Tsp Fenugreek Seed
2 1/2 Cup Vegetable Broth
1/4 Cup Tomato Paste
1/4 Cup Lentils
1 Potato medium (2-1/4" to 3-1/4" dia) Potato
1 Cup dry Orzo
Over medium-high heat, sauté the onion until it is brown, about 10-15 minutes.
Reduce the heat to medium.
Add the carrot, ginger, garlic, curry powder, and fenugreek, sautéeing them for about 1 minute.
Add the veggie broth and tomato paste, stirring until the tomato paste is thoroughly combined with the broth.
Bring the soup to a simmer.
Add the lentils and stir.
Once the soup comes back to a simmer, cover the pot and reduce the heat to low.
Cook the soup for 20 minutes.
Add the potato and orzo; cook the soup, covered, for 5 more minutes or until potatoes are tender.
