FERN BERMAN'S GINGER AND LENTIL SOUP

Fern Berman's Ginger And Lentil Soup image

Provided by Suzanne Hamlin

Categories dinner, soups and stews, appetizer, main course, side dish

Time 50m

Yield 8 servings

Number Of Ingredients 11

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 2/3 cups water
6 cups chicken or vegetable stock
Fine sea salt to taste
Freshly ground pepper to taste
Dashes of balsamic vinegar, to taste

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.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 5 grams, Carbohydrate 50 grams, Fat 6 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 988 milligrams, Sugar 7 grams