Ginger Lentil Soup with Greens
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!
Servings Prep Time
4people 20minutes
Servings Prep Time
4people 20minutes
  • 1tablespoon Extra-virgin olive oil
  • 1teaspoon ground cumin
  • 1small Onionchopped
  • 1large celery ribchopped
  • 4large Garlic Clovesminced
  • 1inch piece of gingergrated
  • 1large Carrotchopped
  • 1whole bay leaf
  • 1cup brown lentilssoaked, see instructions below
  • 3cups your choice of brothor water
  • 1/2teaspoon Sea Salt
  • 1/2teaspoon Black pepper
  • 2cups your choice of greens
  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!