Lentil And Ginger Soup Recipes

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GINGER LENTIL SOUP



Ginger Lentil Soup image

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

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

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

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

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