Ginger and Lentil Soup

Ginger and Lentil Soup

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.