Gingery Lentil Soup Recipes

GINGER LENTIL SOUP

Steps:

• Heat the oil in a large pan over medium heat.
• Add the carrots and onion and cook for 6 minutes or until softened.
• Add the ginger, garlic, cumin, pepper, and allspice, and cook, stirring, for 1 minute.
• Add the water, lentils, and rice, and bring to a boil over high heat.
• Reduce the heat to low, cover, and simmer for 1 hour, or until the lentils and rice are tender.
• Stir in the sweet potatoes and salt.
• Cover, and simmer for 20 minutes, or until the sweet potatoes are tender.
• Stir in the spinach, and cook for 5 minutes.

GINGERY LENTIL SOUP

Steps:

• Heat oil in a large saucepan over medium heat.
• Add carrot and onion; cover and cook 3 minutes or until softened.
• Stir in ginger and garlic; cook 1 minute. Add curry, salt and pepper; cook 30 seconds.
• Stir in diluted broth and lentils; bring to a boil.
• Reduce heat; simmer covered, 20 to 25 minutes or until lentils are tender. Stir in tomatoes; cover and simmer 5 minutes.
• Divide soup evenly among 4 bowls.

FERN BERMAN'S GINGER AND LENTIL SOUP

Steps:

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