Gingered Lentil Soup

Prep: 15 minutes Cook: 1 hour 40 minutes


Contributed by Greta Weingast, Silverdale, WA
Greta wrote me with this recipe and it looks so delicious that I had to share it with everyone. Serve it with a crusty loaf of fresh bread and a big green salad.


  • 1/2 cup vegetable broth
  • 2 medium carrots, chopped
  • 1 large onion, chopped
  • 2 tbsp ginger, minced
  • 6-8 cloves garlic, minced
  • 1 1/2 tsp cumin
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp salt
  • 1/8 tsp allspice
  • 10 cups vegetable broth
  • 1 cup brown lentils, picked through and rinsed
  • 1/2 cup brown rice
  • 3/4 pound sweet potato, peeled and cubed
  • 1 cup frozen spinach, thawed and chopped


Bring the 1/2 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.