This delicious soup is called “Fran Berman’s Ginger and Lentil Soup”, but alas I do not know who Fran Berman is. A friend gave me the recipe, and the friend wasn’t sure about Fran Berman either. Maybe the real Fran Berman will come take credit for this great soup recipe? I hope so.
Since posting it I’ve made it dozens of times, though I usually halve the recipe and I use slightly less water. It’s a fairly simple soup with spiciness from the garlic and ginger and sweetness from the carrots. For the vegetable broth, I usually use Swanson brand.
- 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 (I only use about 2 cups)
- 6 cups chicken or vegetable stock (vegetable)
- Fine sea salt to taste
- Freshly ground black pepper to taste
- Dashes of balsamic vinegar to taste (about 2 teaspoons)
- Put the lentils in a colander. Rinse thoroughly under cool running water.
- 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 for minute.
- Stir in the lentils, then add the stock and remaining 3 cups of water.
- Partially cover. Simmer over a low flame, stirring often, 30-40 minutes, until the lentils are tender.
- Remove from heat and cool briefly. Stir in salt, pepper and balsamic vinegar to taste.