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Ginger and Lentil Soup

by on November 27, 2007 · 7 comments

This is a recipe from Fran Berman. I’m not sure who she is, but a friend gave me the recipe and it said it was from Fran Berman.


Ginger and Lentil Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: American
Serves: 6
  • 1 pound brown lentils
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped (1 1/2 to 2 cups)
  • 3 to 6 cloves garlic, chopped
  • 3 to 4 tablespoons fresh, peeled ginger root, diced or grated
  • 3 to 4 carrots, peeled and diced
  • 3 2/3 cups water
  • 6 cups chicken or vegetable stock (vegetable)
  • Fine sea salt to taste (I didn’t need any)
  • Freshly ground black pepper to taste
  • Dashes of balsamic vinegar to taste
  1. Put the lentils in a colander. Rinse thoroughly under cool running water.
  2. In a 6-to-8-quart or larger heavy pot, warm the olive oil over medium heat. Add the onion, garlic and ginger and saute until transparent. Add 2/3 cup water and the diced carrots and simmer a
  3. minute. Stir in the lentils, then add the stock and remaining 3 cups of water.
  4. Partly cover. Simmer over a low flame, stirring often, 30-40 minutes, until the lentils are cooked and the soup has the consistency of porridge.
  5. Remove from heat and cool briefly. Stir in salt, pepper and balsamic vinegar to taste.

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Published on November 27, 2007

{ 7 comments… read them below or add one }

Debbi November 27, 2007 at 5:28 pm

This sounds really good. Any idea how much balsamic vinegar you used??

Kristin W November 27, 2007 at 5:39 pm

Debbi, it really is to taste. My “dashes” when I make it are more like big, ol’ splashes, but I *really* like balsamic vinegar. When it tastes right to you, it’s enough.

Also, on the ginger, grate it if you like a more pronounced ginger flavor throughout, dice it if you want it a bit milder.

Glad you liked it, Anna! I have a pot of it in the fridge too, just waiting for me to get home.

Anna November 27, 2007 at 8:14 pm

I’ll probably be eating this for lunch for the next 2 days. My dashes equaled about a tablespoon total. But honestly, with soup, you just have to taste as you go.

rebecca November 27, 2007 at 9:43 pm

the flavors sound wonderful. thank you for posting this!

Julie O'Hara November 28, 2007 at 9:19 am

Thanks to you and Kristin for this recipe. Lentils are one of my favorite things to cook and I always want new ideas. This recipe is almost my exact lentil soup version, except with a whole lot of ginger–I never thought of that!

Mary November 28, 2007 at 1:10 pm

We love lentil soup! Thanks for sharing and great website!

jenny November 29, 2007 at 5:59 pm

I made a half batch today. Used chicken broth instead of vegetable. I didn’t have cans or packs of broth, so used Better Than Bouillon. Have you used it? I like it as a quick alternative to homemade broth. Better tasting than the cubes, in my opinion. The soup was really flavorful and good. I put a dash of balsamic vinegar in my soup bowl (1/2 t?). Didn’t need salt either.

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