Gingerlentilsoup Recipes
FERN BERMAN'S GINGER AND LENTIL SOUP
Provided by Suzanne Hamlin
Categories dinner, soups and stews, appetizer, main course, side dish
Time 50m
Yield 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 5 grams, Carbohydrate 50 grams, Fat 6 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 988 milligrams, Sugar 7 grams
GINGER LENTIL SOUP
Make and share this Ginger Lentil Soup recipe from Food.com.
Provided by dale7793
Categories Lunch/Snacks
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 289.8, Fat 5.7, SaturatedFat 0.9, Sodium 463.6, Carbohydrate 48.9, Fiber 13.8, Sugar 5.2, Protein 12
LENTILS WITH GINGER AND LEMON FLAVOR
Provided by Pierre Franey
Categories easy, lunch, quick, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a saucepan and add the onions, garlic and bay leaf. Cook, stirring, until the onions are lightly browned.
- Add the lentils, water, cinnamon, Tabasco, lemon juice, skin and pulp, ginger and salt. Bring to a boil and simmer for about 10 to 15 minutes until tender and most of the moisture is removed. Do not overcook. Remove the bay leaf and sprinkle with coriander. Serve hot.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 8 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 846 milligrams, Sugar 4 grams, TransFat 0 grams
CARROT, LENTIL & GINGER SOUP
Make and share this Carrot, Lentil & Ginger Soup recipe from Food.com.
Provided by Tankgirlxx
Categories Lentil
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 249.8, Fat 2.8, SaturatedFat 0.6, Sodium 884.7, Carbohydrate 41.2, Fiber 16.3, Sugar 9.9, Protein 16.5
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