Lentil soup
4 servings
40 minutes
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
1
Peel the onion and chop it finely.
- Onion: 1 head
2
Wash the celery and cut it into pieces of 4-5 cm.
- Celery stalk: 4 pieces
3
Wash the carrot, peel it, and slice it into rounds.
- Carrot: 1 piece
4
Peel the garlic and chop it finely.
- Garlic: 10 cloves
5
Wash, peel, and dice the potatoes.
- Potato: 1 piece
6
Rinse the lentils.
- Red lentils: 1 glass
7
Squeeze juice from lemons.
- Lemon: 2 pieces
8
Wash the parsley, dry it, and chop it finely.
- Parsley: 1 bunch
9
In a large pot, heat the oil, add the onion, and sauté until translucent.
- Olive oil: 4 tablespoons
- Onion: 1 head
10
Add celery, carrot, half of the garlic, and potato; simmer for 5-7 minutes.
- Celery stalk: 4 pieces
- Carrot: 1 piece
- Garlic: 10 cloves
- Potato: 1 piece
11
Pour vegetable broth into a pot, add lentils, bring the soup to a boil, and cook covered over medium heat for about 15 minutes until the lentils are tender.
- Vegetable broth: 1 l
- Red lentils: 1 glass
12
Add the bay leaf, remaining garlic, and half of the lemon juice, and boil for another 10 minutes.
- Bay leaf: 3 pieces
- Garlic: 10 cloves
- Lemon: 2 pieces
13
Remove the bay leaf.
- Bay leaf: 3 pieces
14
Blend the soup until smooth, return it to the pot, add the remaining lemon juice, cumin, and season with salt and pepper to taste.
- Lemon: 2 pieces
- Ground cumin (zira): pinch
- Salt: to taste
- Ground black pepper: to taste
15
Pour the soup into bowls, sprinkle with herbs, and serve at the table.
- Parsley: 1 bunch