Lentil Soup is chock 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!
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 lentil are in the Near East and Central Asia.