Ginger Lentil Soup with Greens

Our Ginger Lentil Soup is full of veggies and spiced up with ginger, this hearty bowl of comfort makes an easy weeknight dinner! You might want to double the recipe because this soup gets better after it sits for a while, and makes an even tastier lunch the next day!

Lentils

The lentil (Lens culinaris or Lens esculenta) is an edible pulse. It is a bushy annual plant of the legume family, known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.

In South Asian cuisine, split lentils (often with their hulls removed) are known as dal. Usually eaten with rice or rotis, lentils are a dietary staple throughout regions of India, Sri Lanka, Pakistan, Bangladesh, and Nepal. As a food crop, the majority of world production comes from Canada, India, and Australia.

Lentils are the oldest pulse crop known, and among the earliest crops domesticated in the Old World, having been found as carbonized remains alongside human habitations dating to 11,000 BCE in Greece. The origins of lentils are in the Near East and Central Asia.

Pair with our Garlic and Chive Flatbread.

Ginger Lentil Soup with Greens

Full of veggies and spiced up with ginger, this hearty bowl of comfort makes an easy weeknight dinner! You might want to double the recipe, because this soup gets better after it sits for a while, and makes an even tastier lunch the next day!

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Prep Time
10 mins

Cook Time
45 mins

Total Time
55 mins

Course
Snack, Soup

Servings
4

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 small onion chopped
• 1 large celery rib chopped
• 4 large garlic cloves minced
• 1 inch piece of ginger grated
• 1 large carrot chopped
• 1 whole bay leaf
• 1 cup brown lentils soaked (see instructions below)
• 3 cups your choice of broth or water
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 cups your choice of greens

Instructions

1. In a large pot, add extra virgin olive oil. When the oil is hot, add cumin and cook until fragrant (about 1 minute).
2. Then add your minced onion, celery, garlic, ginger, carrot, and bay leaf. Sauté until soft (about 2 to 3 minutes). Add brown lentils and broth (or water) along with sea salt and pepper.
3. Cover and cook on medium-low heat for 30 to 45 minutes, stirring every 15 minutes. The soup is done when the lentils are tender but still holding their shape.
4. Add greens like spinach or kale at the end and heat until wilted. Note: This soup is best made ahead, for the best flavor! It gets better with time!

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