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ginger and lentil soup

Ginger and Lentil Soup

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


  • 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.


Over the years I've reduced the water somewhat.