Ginger Lentil Soup

8 servings
1 lb. brown lentils
2 tbsp. extra-virgin olive oil
1 onion, chopped
3 to 6 cloves garlic, chopped
3 to 4 tbsp. fresh, peeled gingerroot, diced or grated
3 to 4 carrots, peeled and diced
3-2/3 cups water
6 cups vegetable stock
Fine sea salt, to taste
Freshly ground pepper, to taste
Balsamic vinegar, to taste

Directions:
Put the lentils into a colander, rinse thoroughly under cool running water and set aside.*

In a 6 to 8-quart or larger heavy pot, warm the 2 tbsp. olive oil over medium heat. Add the chopped onion, garlic and ginger, and sauté until transparent. Add 2/3 cup of the water and the diced carrots, and simmer a minute. Stir in the rinsed lentils. Add the stock and remaining 3 cups of water.**

Partly cover and simmer over a low flame, stirring often, for 30 to 40 minutes, until the lentils are cooked and the soup has the consistency of porridge.

Remove from heat, and let cool briefly. Stir in salt, pepper and dashes of balsamic vinegar to taste.