Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  olive oil
  1                cup  carrot -- diced
  1                cup  onion -- diced
     1/2           cup  celery -- diced
  1           teaspoon  curry powder
  1         tablespoon  minced garlic
  1         tablespoon  minced fresh ginger
  3                     bay leaves
  2               cups  crushed tomatoes in juice
  1              quart  vegetable stock -- or water
  2               cups  lentils
                        salt and pepper
                        garlic croutons -- for garnish

Preparation:

Saute the carrot, onion, celery and spices in the olive oil for 3 to 5 minutes in a Dutch oven or soup pot over medium-high heat. Add the crushed tomatoes, stock or water, and lentils and bring to a boil. Reduce heat to a simmer and cook about 1 hour, or until lentils ar softened and soup is thick. Season to taste with salt and pepper and serve with garlic croutons. Makes 2 quarts.

Nutritional Information:

2332 Calories (kcal); 47g Total Fat; (17% calories from fat); 136g Protein; 358g Carbohydrate; 10mg Cholesterol; 6647mg Sodium