Soup

Ginger and Lentil Soup- from Joy the Baker is for Soup.

Ginger and Lentil Soup- from Joy the Baker takes several minutes to prepare.

Ginger and Lentil Soup- from Joy the Baker takes several minutes to cook.

Ginger and Lentil Soup- from Joy the Baker makes 8 servings.

The ingredients for Ginger and Lentil Soup- from Joy the Baker are:

2 tablespoons extra virgin olive oil
1 large onion, chopped small
3 to 6 cloves garlic, minced
3 to 4 tablespoons ginger, grated or finely diced
3 ?cups water
3 to 4 carrots, sliced
1 pound French lentils
6 cups vegetable or chicken broth
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper (or to taste)
1 tablespoon fresh lemon juice
salt and pepper to taste
grated Gruyere cheese for serving
cooked couscous for serving

Here is how you make Ginger and Lentil Soup- from Joy the Baker:

"Take some time to sift through the lentils. ?Do it. ?Sometimes you find little rocks and pebbles. ?Those are bad for the teeth. ?I found a rock in my lentils? check through! ?After picking through the lentils, place in a colander and rinse with cool water. ?Set aside.Chop onions, garlic and grate ginger and chop carrots.Place a large pot over medium heat. ?Add oil. ?When oil is hot, add onions. ?Cook until transparent and slightly browned. ?Add garlic, ginger and carrots and and cook, while stirring, for 1 minute. ?Add cumin and cayenne pepper and cook for 30 seconds.Add the water to the hot pot and scrape the browned bits off the bottom of the pot as the liquid sizzles. ?Add lentils and broth and simmer for about 45 minutes, until lentils have softened. ?Taste and season with salt and pepper. ?Finish with lemon."Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user MARY-MINCE.

The nutritional information for Ginger and Lentil Soup- from Joy the Baker is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 124.7

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 253.9 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 5.6 g
• Protein: 6.1 g