Indian Spiced Red Lentil Soup

• 2 onions, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 2 Tbsp. curry powder
• 2 Tbsp. minced gingerroot
• 2 tsp. black mustard seed
• 2 cloves garlic, minced
• 1 L (4 cups) 25%-less-sodium chicken broth
• 1 can (796 mL) no-salt-added diced tomatoes, undrained
• 2 cups water
• 1 cup dry red lentils, uncooked

1. Cook onions, celery and carrots in dressing in large saucepan on medium-high heat 10 to 12 min.
2. or until vegetables are crisp-tender, stirring occasionally.
3. Add curry powder, ginger, mustard seed and garlic; cook and stir 1 min.
4. Stir in remaining ingredients.
5. Bring to boil; cover.
6. Simmer 20 min., stirring occasionally.

onions, stalks celery, carrots, olive oil, curry powder, gingerroot, black mustard seed, garlic, l, salt, water, red lentils

Taken from www.kraftrecipes.com/recipes/indian-spiced-red-lentil-soup-136443.aspx (may not work)