Ginger and Lentil Soup
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
  • 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.
Recipe by Cookie Madness at