Fran Berman's Ginger and Lentil Soup
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Time
prep 0:30
total 1:00
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 |
3 Recipe Reviews
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Great vegan dish!!
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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.
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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.
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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.
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