Lentil soup is a flavorful and nourishing dish that has been enjoyed for centuries, particularly within Jewish cuisine. It is a dish that has deep cultural roots and is considered a staple in many Jewish households. Lentil soup is typically made with a variety of vegetables and spices, creating a warm and comforting meal that is perfect for chilly days. The dish is not only delicious but also highly nutritious, as lentils are a good source of protein, fiber, and minerals. Lentil soup is a versatile dish that can be served as a starter or a main course, making it a great addition to any meal.
When it comes to Jewish cuisine, lentil soup holds a special place. It is a dish that has been passed down from generation to generation and is an important part of many traditional Jewish holiday meals. Lentil soup is a popular choice during Passover, as it is considered kosher for the holiday and is a delicious way to break the fast after Yom Kippur. The dish is also served during Shabbat, the Jewish day of rest and is a favorite among many Jewish families. Lentil soup is a dish that brings people together and is a symbol of the rich culinary heritage of Jewish cuisine.
Ingredients:
1 cup dried green lentils
4 cups vegetable broth or water
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 bay leaf
Salt and black pepper, to taste
Juice of 1 lemon
Chopped fresh parsley, for serving
Instructions:
Rinse the lentils and remove any debris or stones. Set aside.
In a large pot, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
Add the garlic, carrots, and celery to the pot and continue to sauté for another 5 minutes.
Stir in the cumin, coriander, smoked paprika, and bay leaf, and cook for 1-2 minutes until fragrant.
Add the lentils and vegetable broth or water to the pot and bring to a boil.
Reduce the heat and let the soup simmer for 25-30 minutes, or until the lentils are tender.
Remove the bay leaf and discard. Season the soup with salt and black pepper to taste.
Stir in the lemon juice and serve the soup hot, garnished with chopped fresh parsley.
