Ginger and Garlic Red Lentil Soup

January 29th, 2012 by Erin Gennow
Ginger and Garlic Red Lentil Soup

Ginger and Garlic Red Lentil Soup

Ginger and Garlic Red Lentil Soup

I whipped this soup up the other week.  I have a whole jar full of red lentils and I had a lot of ginger that needed using.  At first I was going to start with a traditional mire poix mix (carrot, onion, celery).  But, then I changed my mind and geared it more towards a more Asian flavor profile of ginger, onion, and garlic.  All the fresh ginger adds a bit of zing and bite, which mellows a bit the next day if you have leftovers.

Prep Time: 10-15 minutes

Cook Time: 30-35 minutes

Serves: 4-6 main course servings

Ingredients

2-3 tablespoons extra virgin olive oil

1 medium yellow onion, small dice

4 large garlic cloves, minced

¼ cup fresh ginger, peeled and minced

1 cup red lentils, rinsed and sorted

3-4 cups vegetable or chicken broth, depending on how thick you like your soup

Sea salt and freshly ground black pepper, to taste

Fresh chopped parsley or cilantro for garnish, optional

Process

Coat the bottom of a 4-quart saucepot with 2-3 tablespoons of extra virgin olive oil and set over medium heat.  Add the chopped onions and season with fine sea salt and freshly ground black pepper.  Sauté the onions over medium heat until they begin to brown and soften, about 8 minutes.

Add in the 4 minced garlic cloves and the ¼ cup minced fresh ginger and sauté until the ginger and garlic start to soften and some light brown bits start to stick to the bottom of the pot.

Add in the 1 cup rinsed lentils and sauté for a minute, stirring.

Add 2 cups vegetable broth and bring the lentils to a gentle boil.  Reduce the heat to a simmer cook for about 10 minutes, or until the lentils or almost tender.  Add additional broth ½ cup at a time as the lentils cook to get your desired consistency.  I like mine thick and stew-like.

When the lentils are soft taste the soup and season with additional fine sea salt and pepper if necessary.  Simmer the soup for another 10 minutes.

Ladle the soup into bowls and sprinkle with the chopped cilantro or parsley leaves if desired.

A year ago on The Daily Morsel

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