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Home » Soup and Side Dishes

Fran Berman's Ginger and Lentil Soup

Last updated on June 7, 2021 By Anna 7 Comments This post may contain affiliate links.

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!

ginger and lentil soup

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.

Recipe

ginger and lentil soup

Ginger and Lentil Soup

Cookie Madness
Fran Berman's Ginger and Lentil Soup is a flavorful soup perfect for all year round.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Soup
Cuisine American
Servings 6

Ingredients
 

  • 1 pound brown lentils
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion chopped (1 ½ 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 ⅔ 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

Instructions
 

  • 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 ⅔ 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.

Notes

Over the years I've reduced the water somewhat.
Keyword Soup
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

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  1. 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.

  2. Mary

    November 28, 2007 at 1:10 pm

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

  3. 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!
    Julie

  4. rebecca

    November 27, 2007 at 9:43 pm

    the flavors sound wonderful. thank you for posting this!

  5. 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.

  6. 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.

  7. Debbi

    November 27, 2007 at 5:28 pm

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

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