Fran Berman's Ginger and Lentil Soup is a flavorful soup perfect for all year round.
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Cookie Madness
2tablespoonsextra-virgin olive oil
1large onionchopped (1 1/2 to 2 cups)
3 to 6clovesgarlicchopped
3 to 4tablespoonsfreshpeeled ginger root, diced or grated
3 to 4carrotspeeled and diced
3 2/3cupswaterI only use about 2 cups
6cupschicken or vegetable stockvegetable
Fine sea salt to taste
Freshly ground black pepper to taste
Dashes of balsamic vinegar to tasteabout 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.