Ginger Lentil Soup

Name: Ginger Lentil Soup
Ingredients: 2 tablespoons olive oil; 2 carrots, chopped; 1 onion, chopped; 2 tablespoons finely chopped fresh ginger; 4 cloves garlic, minced; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground black pepper; 1/8 teaspoon ground allspice; 8 cups water; 1 cup brown lentils, rinsed; 1/2 cup brown rice; 3/4 lb sweet potato, peeled and cut into chunks; 1 teaspoon salt; 1 cup frozen chopped spinach, thawed and squeezed dry

14 ingredients

8 steps

Ingredients

2 tablespoons olive oil
2 carrots, chopped
1 onion, chopped
2 tablespoons finely chopped fresh ginger
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1/8 teaspoon ground allspice
8 cups water
1 cup brown lentils, rinsed
1/2 cup brown rice
3/4 lb sweet potato, peeled and cut into chunks
1 teaspoon salt
1 cup frozen chopped spinach, thawed and squeezed dry

Directions

1

Heat the oil in a large pan over medium heat.
2

Add the carrots and onion and cook for 6 minutes or until softened.
3

Add the ginger, garlic, cumin, pepper, and allspice, and cook, stirring, for 1 minute.
4

Add the water, lentils, and rice, and bring to a boil over high heat.
5

Reduce the heat to low, cover, and simmer for 1 hour, or until the lentils and rice are tender.
6

Stir in the sweet potatoes and salt.
7

Cover, and simmer for 20 minutes, or until the sweet potatoes are tender.
8

Stir in the spinach, and cook for 5 minutes.