FERN BERMAN'S GINGER AND LENTIL SOUP
Provided by Suzanne Hamlin
Categories dinner, soups and stews, appetizer, main course, side dish
Time 50m
Yield 8 servings
Number Of Ingredients 11
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
GINGER LENTIL SOUP
Make and share this Ginger Lentil Soup recipe from Food.com.
Provided by dale7793
Categories Lunch/Snacks
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
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
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