Fran Berman's Ginger and Lentil Soup

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 cups water
6 cups chicken or vegetable stock
Fine sea salt, to taste
Freshly ground pepper, to taste
Balsamic vinegar, to taste

Directions:

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.

Comments from Donna :

*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.

User Reviews:

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.

submitted by ryansnyder on December 02, 2004

Great vegan dish!!

Submitted by Regina on November 01, 1999

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