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brown lentils extra-virgin olive oil onion garlic fresh carrots water chicken vegetable stock salt freshly ground pepper vinegar
Viewed: 30 - Published at: 4 years agoIngredients
- 1 lb. brown lentils
- 2 tbsp. extra-virgin olive oil
- 1 onion, chopped
- 3 to 6 cloves garlic, chopped
- 3 to 4 tbsp. fresh, peeled gingerroot, diced
- grated
- 3 to 4 carrots, peeled and diced
- 3-2/3 cup water
- 6 cups chicken
- vegetable stock
- Fine sea salt, to taste
- Freshly ground pepper, to taste
- Balsamic vinegar, to taste
Method
- 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 tbsp.
- 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.
