Ginger Lentil Soup
Olive Oil, 2 tbsp
Onions, 1 cup, chopped
Garlic, 4 clove
Ginger, ground, .5 tsp
Water, 3 cup
Carrots, 2 cup
Lentils, 1 pound
Chicken Broth, 6 cup
Cumin, 2 tsp
Lemon Juice, 1 T
Cayenne Pepper, 1/4 tsp or to taste
Canned tomato, 1 cup (optional, included in nutrition
Swiss Chard, 1 1/2 cups cooked, optional, included in nutrition
1 tsp Salt
Pepper to taste
Gruyere cheese for serving
Couscous for serving
Gruyere cheese and couscous not included in nutrition information.
I did not have the lemon juice, so omitted. I added a dash of red pepper flakes instead of the cayenne pepper
I hope this nutrition info is correct. I used 2 cups dry lentils. I'm not sure if the database calculates dry or cooked.
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.
Serving Size: 8 - 1 cup servings