Jewish Soup Recipes

Hearty Lentil Soup

This warming lentil soup is thick and robust with bold flavors from artfully balanced spices.

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This warming lentil soup is thick and robust with bold flavors from artfully balanced spices. It’s even better after the first day and it freezes well, too.


Hearty Lentil Soup

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Ingredients

3 Tbsp olive oil 1 6 oz. package beef-flavored Facon, trimmed of fat and minced (optional) 1 large onion, diced 4 cloves garlic, finely chopped 3 medium carrots, peeled and diced 1 14 ounce can of peeled, chopped tomatoes 1 tsp curry powder 1 tsp coriander 1 tsp cumin ½ tsp turmeric salt and pepper to taste 2 quarts vegetable or chicken stock 2 cups green or red lentil, rinsed and examined for unwanted particles. chopped parsley or cilantro for serving

Directions

Place large pot over medium heat. Warm olive oil and brown minced facon. Remove Facon once it is golden (5-7 minutes) and set aside. Sautee onions until translucent, 5-7 minutes. Add garlic, stir and cook lightly for another 3-4 minutes. Add carrots, celery and canned tomatoes to pot. Bring to a low simmer. Add all spices, adjusting to taste. Add vegetable or chicken stock, holding back 1-2 cups if you prefer thicker soup. Add cooked Facon and lentils and simmer for 1.5 hours, stirring periodically. Add more stock as the lentil break down and thicken, if you prefer a looser soup. Ladle into individual bowls and garnish with fresh parsley, dill or cilantro. Stay warm and enjoy! Like this recipe? Sign up for our weekly Jewish Food newsletter!
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