Ingredients

• 1 tablespoon olive oil
• 1 small onion, minced
• 1 carrot, diced
• Salt and freshly ground black pepper, to taste
• 2 cloves garlic, peeled and smashed
• 3 tomatoes, cored and diced
• 1 teaspoon minced fresh gingerroot
• 1/2 teaspoon hot or medium Madras curry powder or Garam Masala
• 1/2 teaspoon lemon pepper seasoning
• 1/2 teaspoon herbs de Provence
• 2 bay leaves
• 1 cup water
• 1 chicken bouillon cube
• 4 cups precooked brown lentils
• 1 to 2 tablespoons fresh lemon juice, or to taste
• Extra virgin olive oil, for drizzling

Instructions

1. In a large saucepan set over moderate heat, warm the oil until it is hot, add the onion, carrot, salt and pepper and cook, stirring occasionally, for 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes, gingerroot, curry powder or Garam Masala, lemon pepper seasoning, herbs de Provence and bay leaves, and cook, stirring occasionally for 2 minutes. Add the water and bouillon cube and cook, stirring occasionally, for 5 to 7 minutes more, or until mixture has thickened. Add the lentils, and simmer, stirring occasionally, for 5 to 7 minutes more, or until flavors have blended. Discard bay leaves.
2. Before serving, stir in the lemon juice and drizzle with the extra-virgin olive oil.