Fern Berman's Ginger And Lentil Soup

5.0(64)

by Suzanne Hamlin

Dinner, Appetizer, Main Course, Side Dish

Servings

8 servings

Total time

50 min

Calories / serving

329 kcal

Ingredients (11)

serves

Instructions (3 steps)

01Put the lentils into a colander, rinse thoroughly under cool running water and set aside.
02In 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.

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Rich recipe — supports nutrition-aware planning.