Ginger and Lentil Soup
Fran Berman's Ginger and Lentil Soup is a flavorful soup perfect for all year round.
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.
