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.
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.
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.
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.