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Gingered Lentil Soup




Source of Recipe


Contributed by Greta Weingast, Silverdale, WA.

½ cup vegetable broth
2 medium carrots, chopped
1 large onion, chopped
2 tablespoons finely chopped ginger
6-8 cloves garlic, minced
1 ½ teaspoons cumin
½ teaspoon ground black pepper
½ teaspoon salt
1/8 teaspoon ground allspice
10 cups vegetable broth
1 cup brown lentils, sorted and rinsed
½ cup brown rice
¾ pound sweet potatoes, peeled, cut into ½ inch chunks
1 cup frozen chopped spinach

Bring the ½ cup broth to a boil and add carrots and onion, cook, stirring frequently for 4-6 minutes on medium heat or until slightly tender. Add the ginger, garlic, cumin, pepper, salt and allspice, and cook, stirring for 1 – 2 minutes.

Add the remaining broth, 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, cover, and simmer for 20 minutes or until the sweet potatoes are tender. Stir in the spinach, and cook for 5 minutes.

Servings: 10