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.