Curried Lentil Soup

6 cups reduced-sodium chicken broth
1 1/2 cups thinly sliced green onions
2 medium carrots, chopped
1 cup dried brown lentils, drained and rinsed
1 tablespoon grated ginger root
1 teaspoon curry powder
1 teaspoon ground cumin
1/8 to '/4 teaspoon ground red pepper
1/4 cup snipped fresh cilantro
1/2 cup dairy sour cream (optional)
Fresh cilantro sprigs or green onions (optional)

In a large saucepan combine the chicken broth, green onions, carrots, lentils, ginger root, curry powder, cumin and red pepper.
Bring mixture to boiling.
Reduce heat.
Simmer, covered, for 25 to 30 minutes or until lentils are tender.
Stir in the snipped cilantro.
Cook for 1 minute more.
If desired, top each serving with sour cream and garnish with cilantro sprigs.

4 servings