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 for minute.
  3. Stir in the lentils, then add the stock and remaining 3 cups of water.
  4. Partially cover. Simmer over a low flame, stirring often, 30-40 minutes, until the lentils are tender.
  5. Remove from heat and cool briefly. Stir in salt, pepper and balsamic vinegar to taste.
Recipe by Cookie Madness at