Best Fern Bermans Ginger And Lentil Soup Recipes

Ginger Lentil Soup image

Provided by dale7793

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 carrots, chopped
1 onion, chopped
2 tablespoons finely chopped fresh ginger
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1/8 teaspoon ground allspice
8 cups water
1 cup brown lentils, rinsed
1/2 cup brown rice
3/4 lb sweet potato, peeled and cut into chunks
1 teaspoon salt
1 cup frozen chopped spinach, thawed and squeezed dry

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.

Nutrition Facts : Calories 289.8, Fat 5.7, SaturatedFat 0.9, Sodium 463.6, Carbohydrate 48.9, Fiber 13.8, Sugar 5.2, Protein 12

Gingery Lentil Soup image

Provided by Engrossed

Categories Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
3 medium carrots, chopped
1 medium onion, chopped
2 teaspoons fresh ginger, peeled and grated
1 teaspoon garlic, minced
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 (14 ounce) cans reduced-sodium fat-free chicken broth, plus
1/2 cup water, enough to equal 4 cups
1 cup brown lentils, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, drained

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.

Nutrition Facts : Calories 251, Fat 3.2, SaturatedFat 0.5, Sodium 405, Carbohydrate 43.4, Fiber 18.1, Sugar 8.1, Protein 14.1