Fern Berman's Ginger And Lentil Soup
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound brown lentils
- 2tablespoons extra-virgin olive oil
- 1large onion, chopped (1½ to 2 cups)
- 3 to 6cloves garlic, chopped
- 3 to 4tablespoons fresh, peeled ginger root, diced or grated
- 3 to 4carrots, peeled and diced
- 3⅔cups water
- 6cups chicken or vegetable stock
- Fine sea salt to taste
- Freshly ground pepper to taste
- Dashes of balsamic vinegar, to taste
Nutritional analysis per serving (8 servings)
329 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 19 grams protein; 987 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the lentils into a colander, rinse thoroughly under cool running water and set aside.
- Step 2
In a 6-to-8-quart or larger heavy pot, warm the 2 tabepoons olive oil over medium heat. Add the chopped onion, garlic and ginger, and saute until transparent. Add ⅔ cup of the water and the diced carrots, and simmer a minute. Stir in the rinsed lentils. Add the stock and remaining 3 cups of water. Partly cover, and simmer over a low flame, stirring often, for 30 to 40 minutes, until the lentils are cooked and the soup has the consistency of porridge.
- Step 3
Remove from heat, and let cool briefly. Stir in salt, pepper and dashes of balsamic vinegar to taste.
Private Notes
Comments
Loved this soup!! I amped up the veggies—added a red pepper, a parsnip, and a couple ribs of celery since I was low on carrots. Really loved it. The ginger is delicious and warming.
Very good soup, the ginger notches it up from the usual bland or curried lentil soups. I increased the broth, garlic and ginger, decreased the water and added some cumin and cinnamon. I also shredded the carrots instead of dicing them and did not bother peeling them or the ginger.
Good soup - I like the ginger. I had a few small potatoes around so I chopped up in small pieces. I also just squeezed lemon it and it was delightful.
Loved this soup!! I amped up the veggies—added a red pepper, a parsnip, and a couple ribs of celery since I was low on carrots. Really loved it. The ginger is delicious and warming.
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