Update: It’s been a decade since I posted Fran Berman’s Ginger and Lentil Soup. Neither I nor the person who gave me this recipe know who Fran Berman is, but I’m (still) hoping one day she’ll come claim it. Thank you, Fran!
Fran Berman’s Ginger and Lentil Soup
Since posting this soup I’ve made it dozens of times, though I usually halve the recipe and 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.
Ginger and Lentil Soup
- 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.