Ginger and Lentil Soup

Ingredients

• 1 Dashes balsamic vinegar to taste
• 6 servings pepper black freshly ground to taste
• 1 pound brown lentils 
• 3  to 4 carrots diced peeled
• 3 cloves garlic chopped
• 3 tablespoons ginger root fresh diced grated peeled
• 2 tablespoons olive oil extra-virgin
• 1.5 cups onion chopped
• 6 servings sea salt to taste fine (I didn't need any)
• 6 cups vegetable stock (vegetable)
• 3.7 cups water 

Equipment

• pot
• colander

Directions

1. Put the lentils in a colander. Rinse thoroughly under cool running water.In a 6-to-8-quart or larger heavy pot, warm the olive oil over medium heat.
2. Add the onion, garlic and ginger and saute until transparent.
3. Add 2/3 cup water and the diced carrots and simmer aminute. Stir in the lentils, then add the stock and remaining 3 cups of water.Partly cover. Simmer over a low flame, stirring often, 30-40 minutes, until the lentils are cooked and the soup has the consistency of porridge.
4. Remove from heat and cool briefly. Stir in salt, pepper and balsamic vinegar to taste.