Something other than butter.
Something other than sugar.
Something other than bacon and breakfast.
I feel healthy and strong and clear skinned and shiny haired. And I totally want tater tots .
I know you don’t necessarily come here for healthy stuff like ginger and lentils.
I just can’t possibly eat all the muffins and scones and biscuits I make… and this is the mess I eat in real life.
This lentil soup is simple and straightforward.
I used French lentils. They come with an accent. They’re a speckled green and cook up plump and with a touch of crunch. They don’t turn to mush like brown lentils sometimes do. Ginger and garlic give this soup all its flavor. The more ginger, the more of a kick your soup will be. The amount of garlic added depends entirely on whether or not you have anyone to whisper to or make out with.
I added cumin, cayenne pepper and lemon to the soup because… it’s soup. Anything goes.
Ginger and Lentil Soup
adapted from Essential New York Time Cookbook
serves 8
2 tablespoons extra virgin olive oil
1 large onion, chopped small
3 to 6 cloves garlic, minced
3 to 4 tablespoons ginger, grated or finely diced
3 cups water
3 to 4 carrots, sliced
1 pound French lentils
6 cups vegetable or chicken broth
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper (or to taste)
1 tablespoon fresh lemon juice
salt and pepper to taste
grated Gruyere cheese for serving
cooked couscous for serving
Take some time to sift through the lentils. Do it. Sometimes you find little rocks and pebbles. Those are bad for the teeth. I found a rock in my lentils… check through! After picking through the lentils, place in a colander and rinse with cool water. Set aside.
Chop onions, garlic and grate ginger and chop carrots.
Place a large pot over medium heat. Add oil. When oil is hot, add onions. Cook until transparent and slightly browned. Add garlic, ginger and carrots and and cook, while stirring, for 1 minute. Add cumin and cayenne pepper and cook for 30 seconds.
Add the water to the hot pot and scrape the browned bits off the bottom of the pot as the liquid sizzles. Add lentils and broth and simmer for about 45 minutes, until lentils have softened. Taste and season with salt and pepper. Finish with lemon.
Serve with grated cheese and/or couscous.
Soup will last, in an airtight container in the fridge, for about a week. Soup is also great to keep in the freezer. It’s a win.
Cherry
Yesterday I made a salad that called for with French Lentils and Roasted Beets and Carrots. Only I subbed the lentils with yellow split peas; they turned a gorgeous red after mixing it up with the beets. The salad was a yummy accompaniment to the standard grilled sausage and hot dogs fare at our Super Bowl party! The recipe is super easy; mix in a bowl with olive oil, beets, carrots, and onion, roast at 400 degrees just until fork tender. Remove to cool. Dice beets, carrots, and onion and mix with lemon juice (to taste), s&p, and crushed or minced garlic. Let sit. Meanwhile, boil lentils just until done (don’t overcook), cool then toss with marinating root veggies. Top with chopped parsley and serve on a bed of baby spinach, chilled or at room temp. Enjoy!
Jenny
This recipe inspired me to use the lentils that have been forever in my cupboard. I put everything in a slow cooker and I’m going to cook it on low for around 6-8 hours. I also added some butternut squash that I had just to give the soup a pop of color.
Karyn
This made me smile. I enjoy sweet things so much more when stuff like this makes up the bulk of my meals.
Ginger, gruyere, and couscous…lentils need lovely complements like that! I plan to give this a shot.
Stephanie
I actually LIKE sorting through the lentils (or beans) for the pebbles. It’s relaxing. Is that weird? This soup looks wonderful, especially with the couscous. Yum.
Wendy
Thank you for this post! I love your sweet treats, but I also love the bits of healthy recipes you treat us to. Your green smoothie has become my lunch time staple!
Simon
I tried this out. Wow! It. Is. Gorgeous!
I’m on holiday with a vegan friend in a couple of weeks. I’m going to serve this as a stew (with herb dumplings, potatoes and broccoli) for a main course.
Thanks Joy!
Sagan
I have that book but hadn’t seen that recipe yet – mmmm looks wonderful. Thanks for bringing it to my attention :)
SarahB
This was FABULOUS! I added some curry powder and diced red peppers, then served with a dollop of greek yogurt and a sprinking of cilantro. SO good, so versatile!
Betty
You are hilarious and I read your blog for the guaranteed chuckle I know I will get. Soup recipe is an added bonus ;)
Heidi
It seems that you made this soup just for us Oklahomans who haven’t left the house in 3 days due to Snowpocalypse 2011. Yes, that’s what we’re calling it. Thank you very much for a reason to get out and go to the grocery store.
pilar
Hi Joy, I really don’t like lentils at all, don’t eat them very often, but this soup made me change my mind….I will probably be eaten this soup very often. I totally love couscous and ginger. Thanks for this great recipe.
Jessica
I LOVE lentils! This recipe looks amazing and perfect for a frigid day like today! Thanks!
carly
I already had a pot of lentil soup on yesterday (ice storm in nyc was the ultimate soup weather) when I read this, but hello, how did I never think of serving lentil soup with cous cous? I immediately made some to go with it– thanks for the tip. I’ll have to try your lentil soup for the next storm (and with the winter we’ve had, I expect the next storm to happen in about 24 hours).
Marion
I made this last night, and it was stupendous! Thanks, Joy :-D
Denise
I don’t really miss the sweets, it’s nice to have some balance and I LOVE your soups! So diet-friendly! Thanks Joy! It’s the Chinese New Year today, and ginger is very seasonal :)