RECIPE: Gingered Lentil Soup (P2)

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Gingered Lentil Soup

Contributed by Greta Weingast, Silverdale, WA.

Preparation time: 15 minutes

Cooking time: 1 hour 40 minutes

Servings: 10

½ cup vegetable broth

2 medium carrots, chopped

1 large onion, chopped

2 tablespoons finely chopped ginger

6-8 cloves garlic, minced

1 ½ teaspoons cumin

½ teaspoon ground black pepper

½ teaspoon salt

1/8 teaspoon ground allspice

10 cups vegetable broth

1 cup brown lentils, sorted and rinsed

½ cup brown rice

¾ pound sweet potatoes, peeled, cut into ½ inch chunks

1 cup frozen chopped spinach

Bring the ½ cup broth to a boil and add carrots and onion, cook, stirring

frequently for 4-6 minutes on medium heat or until slightly tender. Add the

ginger, garlic, cumin, pepper, salt and allspice, and cook, stirring for 1 –

2 minutes.

Add the remaining broth, lentils, and rice, and bring to a boil over high

heat. Reduce the heat to low, cover and simmer for 1 hour, or until the

lentils and rice are tender. Stir in the sweet potatoes, cover, and simmer

for 20 minutes or until the sweet potatoes are tender. Stir in the spinach,

and cook for 5 minutes.