Fern Berman's Ginger And Lentil Soup

Ingredients

• 1 pound brown lentils
• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped (1 1/2 to 2 cups)
• 3 to 6 cloves garlic, chopped
• 3 to 4 tablespoons fresh, peeled ginger root, diced or grated
• 3 to 4 carrots, peeled and diced
• 3 ⅔ cups water
• 6 cups chicken or vegetable stock
• Fine sea salt to taste
• Freshly ground pepper to taste
• Dashes of balsamic vinegar, to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    320 calories; 6 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 19 grams protein; 5 milligrams cholesterol; 784 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 servings

Preparation

1. Put the lentils into a colander, rinse thoroughly under cool running water and set aside.
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 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.
3. Remove from heat, and let cool briefly. Stir in salt, pepper and dashes of balsamic vinegar to taste.

50 minutes