I started reading Joy the Baker last year, and found myself drooling over her recipes.  She is well known for her sweet treats, but I was looking for something a little lighter.  So instead of baking, she inspired me to make this Ginger and Lentil Soup.  There is nothing like the smell of freshly cut ginger.

I cut the recipe in half, and then made a few changes.  First, while I do love the French green lentils in the original recipe, I can only find them at Whole Foods, so I went with the standard brown ones which happened to be right in my cupboard. I also added some green to the pot in the form of Chinese broccoli, but either bok choy or Swiss chard would probably work as well.  After a month filled with heavy foods, this soup was light and refreshing, but still a satisfying meal.

Ginger and Lentil Soup

1 T canola oil
1 onion, peeled and diced
1 T minced garlic
3 carrots, peeled and thinly sliced
2 T minced fresh ginger
1 t cumin
Dash cayenne pepper
2 c. vegetable broth
2-3 c. water
1 1/2 c. lentils
1 large bunch Chinese broccoli, large stems removed and coarsely chopped (appx 3 cups)

Heat oil in a large pot.  Add onion, and saute for 5-10 minutes until onion is soft and starting to brown.  Add garlic, carrots, and ginger, and saute for 2-3 minutes.  Add cumin and cayenne pepper and stir well.  Add vegetable broth, 2 c. water, lentils, and Chinese broccoli or other greens, and simmer covered for 1 hour.  Add more water if soup is too thick.

-Adapted from Joy the Baker

• Soups and Stews