Name: Carrot, Red Lentil and Ginger Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3-4 servings
Ingredients: a big knob of ginger, about 1 ½” in length; 1 Tbsp olive oil; 2 clove garlic, minced; 1 jalapeno, seeds removed and minced; 3 scallions, chopped; 5 large carrots, shredded; 1 cup red lentils; 4 cup vegetable stock; salt and freshly ground pepper; ¼ cup roughly chopped cilantro; ½ lemon, juiced

PREP TIME

10 min

COOK TIME

35 min

YIELDS

3-4 servings

Heavy on the garlic and ginger, this full-meal vegetarian soup will help you combat a winter cold.

Courtesy of Katerina Wright.

Ingredients

a big knob of ginger, about 1 ½” in length

Tbsp olive oil

clove garlic, minced

jalapeno, seeds removed and minced

scallions, chopped

large carrots, shredded

cup red lentils

cup vegetable stock

salt and freshly ground pepper

cup roughly chopped cilantro

lemon, juiced

Ingredient Substitution Guide

Directions

Step 1

Remove the skin from the ginger and cut a few matchsticks for garnish, set aside.

Step 2

Mince or finely grate the remainder.

Step 3

Heat oil to medium low and add ginger, garlic, jalapenos and scallions.

Step 4

Stir with a wooden spoon for 1 minute until nice and fragrant.

Step 5

Add carrots, lentils, stock and a big pinch of salt.

Step 6

Bring to a simmer.

Step 7

Simmer for 30 minutes or until red lentils are cooked.

Step 8

Stir in lemon juice and cilantro, taste and correct for seasoning.

Step 9

Serve garnished with fresh ginger.

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