Ginger Lentil Soup Recipes

GINGER LENTIL SOUP

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.

SPICY GINGER LENTIL SOUP

Steps:

• Heat Oil in a large saucepan and fry the onion carrot and celery for 5 minutes
• Add the garlic, ginger root and chilli and cook for another 2 minutes.
• Stir in the curry powder with 4 tbsp cold water. Stir constantly for 2 minutes Add the lentils and tomatoes into the pan.
• Refill the now empty tomato tin with water and add to the pan (repeat this 3 times). Season. bring to the boil and then simmer for 40 minutes.
• Serve with a tbsp of low fat yoghurt (I prefer 0% fat Greek style yoghurt).

FERN BERMAN'S GINGER AND LENTIL SOUP

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.

SPICED RED LENTIL SOUP WITH CRISPY FRIED GINGER

Steps:

• In a large, heavy-bottom pot, heat oil over medium-high heat. Add onion, garlic, ginger, cumin, and curry powder; cook, scraping any browned bits from bottom of pot with a wooden spoon, until onion is soft and light golden, about 10 minutes. Reduce heat to medium, and add tomatoes. Cook about 5 minutes.
• Stir lentils, chicken stock, the water, and bay leaf into pot; raise heat to medium-high, and bring to a simmer. Reduce heat to low; cook, stirring occasionally, until lentils are tender, about 30 minutes. Add salt; season with pepper. Remove from heat. Let stand about 10 minutes.
• Meanwhile, make fried ginger: In a medium saute pan, heat oil over medium heat. Add ginger in a single layer; cook, stirring constantly, until strips begin to turn crisp and deep golden, about 4 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain. Keep warm until ready to serve.
• Remove bay leaf from pot, and discard. Using an immersion or regular blender (working in batches so as not to fill jar more than halfway), puree soup until completely smooth. Return soup to low heat until warmed through. Divide soup among six serving bowls; top each bowl with about 1 tablespoon yogurt. Garnish with fried ginger; serve.