I never met Fran Berman. She never taught me to knit, never sent me a holiday card, never handed me a Tupperware container full of leftovers and said, “Just reheat it, you’ll love it.” But somehow, despite never standing in the same room or swapping stories over coffee, Fran Berman still managed to give me the greatest ginger and lentil soup recipe of all time.
It’s simple. It’s soothing. It has garlic, ginger, and enough carrots to make you feel like you’re making responsible choices. It also has balsamic vinegar, which sounds like something someone added on a whim and then never looked back. And I’m grateful they didn’t — because it’s the final flourish that makes you go, “Wait. What is happening in this pot?”
The Soup
Let’s walk through it. You’ve got:
- 1 pound brown lentils
- 2 tablespoons olive oil
- 1 big onion, chopped (because this is soup and onions are always invited)
- 3 to 6 cloves of garlic (you measure that with your soul)
- 3 to 4 tablespoons fresh ginger (grated, chopped, or however you like to feel powerful)
- 3 to 4 carrots, diced
- 2 to 3 cups of water (the original recipe says more, but Fran and I agree that less is more)
- 6 cups vegetable or chicken stock
- Sea salt and black pepper to taste
- A dash or two of balsamic vinegar (trust Fran)
You sauté the onion, garlic, ginger, and carrots in olive oil until your kitchen smells like you’ve accomplished something. Then you add everything else, simmer it until the lentils are tender, and try to resist eating it straight out of the pot with a ladle.
Why I Keep Making It
Because it’s comforting, without being boring.
Because it feels like something you’d serve someone who’s had a long day.
Because Fran — someone I’ve never met — nailed that balance between cozy and flavorful with just a handful of humble ingredients.
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
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.
jenny says
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.
Mary says
We love lentil soup! Thanks for sharing and great website!
Julie O'Hara says
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
rebecca says
the flavors sound wonderful. thank you for posting this!
Anna says
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.
Kristin W says
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.
Debbi says
This sounds really good. Any idea how much balsamic vinegar you used??