similar recipes: ,

Fran Berman's Ginger and Lentil Soup


0:30 prep
1:00 total

Time

prep 0:30       total 1:00

Yield

Ingredients

Ingredients

1 lb. brown lentils
2 tbsp. extra-virgin olive oil
1 onion, chopped
3 to 6 cloves garlic, chopped
3 to 4 tbsp. fresh, peeled gingerroot, diced or
grated
3 to 4 carrots, peeled and diced
3-2/3 cup water
6 cups chicken or
vegetable stock
Fine sea salt, to taste
Freshly ground pepper, to taste
Balsamic vinegar, to taste

Instructions

Put the lentils into a colander, rinse thoroughly under cool running water and set aside.*

In a 6 to 8-quart or larger heavy pot, warm the 2 tbsp. olive oil over medium heat. Add the chopped onion, garlic and ginger, and sauté until transparent. Add 2/3 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.

Remove from heat, and let cool briefly. Stir in salt, pepper and dashes of balsamic vinegar to taste.

Author's Comments

*I don't do this because they harden in a glob; I wait until I am ready to add them.

**I often reduce it by 1 cup.

Have you made this recipe? What'd you think?

Sign in to review this recipe.

3 Recipe Reviews

Regina

Regina reviewed Fran Berman's Ginger and Lentil Soup on November 6, 2000

Great vegan dish!!

ryansnyder

ryansnyder reviewed Fran Berman's Ginger and Lentil Soup on February 1, 2005

A great dish. The ginger gives it a unique, almost cleansing taste that I really appreciated. I added the balsamic vinegar as the soup was simmering, but noticed that the vinegar had dissipated in the soup. I would recommend saving the balsamic until right before serving -- ladle the soup in the bowl, then add a little balsamic on top for garnish.

ryansnyder

ryansnyder reviewed Fran Berman's Ginger and Lentil Soup on January 22, 2011

It's been a while since I've made this dish, but since I was hosting a vegan for dinner, I remembered it being a great, easy dish. Everyone who tasted it was pleased, and the ginger addition makes it something I would love to eat when I'm fighting off the flu.


What's in season?