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)