Fran Berman's Ginger and Lentil Soup

• 1 lb. brown lentils
• 2 tbsp. extra-virgin olive oil
• 1 onion, chopped
• 3 to 6 cloves garlic, chopped
• 3 to 4 tbsp. fresh, peeled gingerroot, diced
• grated
• 3 to 4 carrots, peeled and diced
• 3-2/3 cup water
• 6 cups chicken
• vegetable stock
• Fine sea salt, to taste
• Freshly ground pepper, to taste
• Balsamic vinegar, to taste

1. Put the lentils into a colander, rinse thoroughly under cool running water and set aside.
2. * In a 6 to 8-quart or larger heavy pot, warm the 2 tbsp.
3. olive oil over medium heat.
4. Add the chopped onion, garlic and ginger, and saute until transparent.
5. Add 2/3 cup of the water and the diced carrots, and simmer a minute.
6. Stir in the rinsed lentils.
7. Add the stock and remaining 3 cups of water.
8. ** Partly cover and simmer over a low flame, stirring often, for 30 to 40 minutes, until the lentils are cooked and the soup has the consistency of porridge.
9. Remove from heat, and let cool briefly.
10. Stir in salt, pepper and dashes of balsamic vinegar to taste.

brown lentils, extravirgin olive oil, onion, garlic, fresh, carrots, water, chicken, vegetable stock, salt, freshly ground pepper, vinegar

Taken from www.foodgeeks.com/recipes/4269 (may not work)