Gingery Lentil Soup Food

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.

GINGERY LENTIL SOUP

Steps:

• Heat oil in a large saucepan over medium heat.
• Add carrot and onion; cover and cook 3 minutes or until softened.
• Stir in ginger and garlic; cook 1 minute. Add curry, salt and pepper; cook 30 seconds.
• Stir in diluted broth and lentils; bring to a boil.
• Reduce heat; simmer covered, 20 to 25 minutes or until lentils are tender. Stir in tomatoes; cover and simmer 5 minutes.
• Divide soup evenly among 4 bowls.

GINGERY LENTIL SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add carrot and onion; cover and cook 3 minutes or until softened. Stir in ginger and garlic; cook 1 minute. Add curry, salt, and pepper; cook 30 seconds.
• Stir in diluted broth and lentils; bring to a boil. Reduce heat; simmer, covered, 20 to 25 minutes or until lentils are tender. Stir in tomatoes; cover and simmer 5 minutes. Divide soup evenly among 4 bowls.

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).

CARROT, LENTIL & GINGER SOUP

Steps:

• Saute onion, ginger n garlic in 2 tsp olive oil adding spices. Cook till tender about 5 minutes Add remainder ingredients and cook until carrots and lentils are tender (approx 30 mins).
• Puree in blender in batches.
• Return to pot heat through and serve.

CAULIFLOWER RED LENTIL & GINGER SOUP

Steps:

• In a medium soup pot on medium heat, sauté the onions in oil until translucent.
• Add the ginger, garlic, cumin, red pepper, and turmeric and sauté for 2 minutes; stir constantly to avoid sticking.
• Add the stock, cauliflower, tomatoes, and lentils.
• Bring to a boil, then reduce heat.
• Cover with lid and simmer for 1 minutes or until veggies and lentils are cooked.
• Stir in the cilantro and salt, remove from heat, and let sit 5 minutes before serving.

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.