Ron Wilson

Ron Wilson

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A light soup to start the new year...from Rita

This is from a listener (she said she’s learned a lot from you, and wanted to contribute a favorite recipe), who says it’s a wonderful soup for after the heavy eating during the holidays. I’ll be adding some curry powder to mine!


A big knob of ginger, about 1 1/2” in length 1 Tbsp olive oil

2 clove garlic, minced

1 jalapeno, seeds removed and minced

3 scallions, chopped

5 large carrots, shredded

1 cup lentils (she used red/orange - I used brown)

4 cups vegetable broth

Salt and freshly ground pepper

Cilantro, reserved ginger and lemon


1.Remove the skin from the ginger and cut a few matchsticks for garnish, set aside.

2.Mince or finely grate the remainder.

3.Heat oil to medium low and add ginger, garlic, jalapenos and scallions. This is when I added curry powder to taste.

4. Stir with a wooden spoon for 1 minute until nice and fragrant.

5. Add carrots, lentils, stock and a big pinch of salt. Bring to a simmer.Simmer for 30 minutes or until lentils are cooked.

8. Stir in some lemon juice and cilantro.Serve garnished with fresh ginger.

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