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Lentil and Rice Soup

1 onion, chopped
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 teaspoon ground ginger
1 teaspoon curry powder
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
3 teaspoons chicken base or bouillon granules
6 cups water
1 1/2 cups lentils
3 cups brown rice

1. Heat oil in a kettle over medium-low heat; cook chopped onion for about 10 minutes. Add chopped garlic cloves, ginger, curry, turmeric, chili powder, cumin, coriander, and cook for 2 more minutes. Add chicken base, water, and lentils. Bring to a boil, reduce the heat, and simmer for about 1 hour. Serve over brown rice prepared according to the package directions.

Makes 8 servings.

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