Heat oil in medium saucepan on medium-high heat. Add vegetables, ginger, garlic, bouillon and curry powder; mix well. Stirring frequently, cook 3 min. or until crisp-tender.
Add lentils and water; stir. Bring to boil; cover. Simmer on medium-low heat 20 to 25 min. or until lentils are tender, stirring occasionally.
Serve topped with sour cream and cilantro
Spread warm naan bread with butter, then sprinkle with chopped fresh cilantro. Serve with the soup along with lime wedges.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
7 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.