Quick-Fix Vegetarian, page 51
1 Tbsp olive oil
1 bunch green onions, chopped
1 Tbsp curry powder
1 cup red lentils, sorted and rinsed
1 15-oz can diced tomatoes, drained
4 cups vegetable broth
Salt and pepper
1 zucchini (or cauliflower, green beans, chard, spinach, etc)
1 cup water, as needed
Heat oil in a large saucepan over medium heat. Add green onions and curry powder; cook until fragrant, about 30 seconds.
Stir in lentils, tomatoes, and broth; bring to a boil. Decrease heat to low, season to taste with salt and pepper, and simmer.
Thinly slice zucchini and add to soup while it simmers. Add up to 1 cup of water if the soup is too thick.
Cook until lentils are soft, about 10 minutes.