Ginger and Lentil Soup

Name: Ginger and Lentil Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 1 Dashe balsamic vinegar to taste; 6 servings Freshly ground black pepper to taste; 454 grams brown lentils; 3 to 4 carrots, peeled and diced; 3 cloves garlic, chopped; 3 Tbsps fresh, peeled ginger root, diced or grated; 2 Tbsps extra-virgin olive oil; 355 milliliters large onion, chopped; 6 servings Fine sea salt to taste (I didnt need any); 1 liters chicken or vegetable stock (vegetable); 867 milliliters water

Ginger and Lentil Soup is a gluten free and vegan main course. This recipe serves 6. One portion of this dish contains around 20g of protein, 6g of fat, and a total of 354 calories. Head to the store and pick up olive oil, sea salt, brown lentils, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Put the lentils in a colander. Rinse thoroughly under cool running water.In a 6-to-8-quart or larger heavy pot, warm the olive oil over medium heat.

Ingredients you will need

Olive Oil

Lentils

Water

Equipment you will use

Colander

Pot

Add the onion, garlic and ginger and saute until transparent.

Ingredients you will need

Garlic

Ginger

Onion

Add 2/3 cup water and the diced carrots and simmer aminute. Stir in the lentils, then add the stock and remaining 3 cups of water.Partly cover. Simmer over a low flame, stirring often, 30-40 minutes, until the lentils are cooked and the soup has the consistency of porridge.

Ingredients you will need

Soup