In a skillet, sauté onion and garlic in olive oil over medium heat.
Place onions and garlic in a saucepan and add chopped carrot, minced gingerroot,
lentils, vegetable broth, canned tomatoes, rice, cumin, cilantro and basil.
Heat to boiling on high, cover and reduce heat to low.
When soup has been cooking for 45 minutes, start muffins.
Preheat oven to 400 degrees.
Spray muffin tins with non-stick cooking spray.
In a mixing bowl, beat sugar, egg and olive oil together.
Dump flour onto egg mixture and sprinkle baking powder evenly over the flour.
Using a fork blend baking powder into flour and continue mixing all ingredients together.
Blend in oatmeal and grated lemon peel. Add milk and beat to form a soft batter.
Fold in blueberries. Using a 1/3 measuring cup, fill muffin tins. Place in hot oven
and bake for 20 minutes or until golden brown.
