Ginger and Lentil Soup

This anti-inflammatory, healing soup is perfect for a cool fall day. As we transition from summer to fall, try adding warming foods to your diet.

Healing Ginger and Lentil Soup

2 tablespoons extra virgin olive oil
1 large onion, chopped small
3 to 6 cloves garlic, minced
3 to 4 tablespoons ginger, grated or
nely diced
3 cups water
3 to 4 carrots, sliced
1 pound French lentils
6 cups vegetable or chicken broth
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper (or to
taste)
1 tablespoon fresh lemon juice
salt and pepper to taste
grated Gruyere cheese for serving
(optional)
cooked quinoa for serving

Sift through the lentils for rocks and pebbles. Place in a colander and rinse with cool water. Set aside.
Chop onions and garlic, grate ginger, and chop carrots.
Place a large pot over medium heat. Add oil. When oil is hot, add onions. Cook until transparent and slightly browned. Add garlic, ginger, carrots and cook, while stirring,for 1 minute.
Add cumin and cayenne pepper and cook for 30 seconds.
Add the water to the hot pot and scrape the browned bits off the bottom of the pot as the liquid sizzles.
Add lentils and broth and simmer for about 45 minutes, until
lentils have softened.
Taste and season with salt and pepper. Finish with lemon.
Serve with grated cheese and/or quinoa.
The soup will last in an airtight container in the fridge for about a week. It’s also great to keep in the freezer.