Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Large onion, chopped |
| 2 tablespoons | Sunflower oil |
| 2 \N | Cloves garlic, diced |
| 1 teaspoon | Fresh ground ginger |
| 1 teaspoon | Curry powder |
| 1 teaspoon | Turmeric |
| 1 teaspoon | Chili powder |
| 1 teaspoon | Ground cumin |
| 1 teaspoon | Ground coriander |
| 3 \N | Chicken bouillon cubes |
| 6 cups | Water |
| 1½ cup | Lentils, washed |
| 3 cups | Brown rice, cooked |
In a soup pot, cook onion in oil for about 10 minutes. Add garlic and spices; cook 2 more minutes. Add bouillon cubes, water and lentils; bring soup to a boil. Reduce heat and simmer about 1 hour. Ladle into bowls over rice.