Lentil Soup

Name: Lentil Soup
Ingredients: 2 tablespoons unsalted butter; 1 large onion, diced; 1 teaspoon salt; 2 tablespoons pureed garlic; 1 1/2 tablespoons freshly grated ginger; 1/4 teaspoon freshly ground black pepper; 1 1/2 cups lentils, washed and drained; 5 cups chicken stock, canned broth, or water; Plain yogurt, for garnish

9 ingredients

9 steps

Ingredients

2 tablespoons unsalted butter
1 large onion, diced
1 teaspoon salt
2 tablespoons pureed garlic
1 1/2 tablespoons freshly grated ginger
1/4 teaspoon freshly ground black pepper
1 1/2 cups lentils, washed and drained
5 cups chicken stock, canned broth, or water
Plain yogurt, for garnish

Directions

1

Melt butter over medium-high heat in a large stockpot or Dutch oven.
2

Saute onions with salt until deep brown, about 10 minutes.
3

Reduce heat to low and add garlic, ginger, and pepper.
4

Cook until aromas are released, stirring constantly, about 2 minutes.
5

Add lentils and cook an additional 3 minutes, constantly stirring so the beans are evenly cooked.
6

Add chicken stock, bring to a boil, reduce to a simmer, and cook, uncovered, about 1 hour 15 minutes.
7

Stir soup regularly to ensure even cooking so the beans do not burn.
8

When done, beans should be soft inside, with no chalkiness.
9

Serve immediately, garnished with a dollop of yogurt.