Israeli Pepper and Lentil Soup
6 servings
60 minutes
Israeli pepper and lentil soup is a vibrant and aromatic dish of Jewish cuisine that combines the rich flavor of sweet peppers, the spiciness of garlic and chili, and the tender texture of red lentils. The roots of this recipe trace back to Mediterranean culinary traditions where vegetables and legumes form the basis of many dishes. The thick puree soup warms you up, filling the home with warmth and coziness, while its rich flavor pairs excellently with sausages and fresh cilantro. This soup can be served as a standalone dish or as a nutritious lunch on cool days. The dish is perfect for lovers of spicy and rich flavors, immersing you in the atmosphere of Israeli streets where the aroma of spices fills the air.
1
Prepare all the ingredients.
2
Chop the onion and carrot randomly.
- Onion: 1 head
- Carrot: 1 piece
3
Remove seeds from the pepper and chop it.
- Bell pepper: 300 g
4
Chop garlic and chili finely.
- Garlic: 2 cloves
- Chili pepper: 1 piece
5
Heat vegetable oil in a pot and sauté the onion and carrot until golden.
- Vegetable oil: 30 ml
- Onion: 1 head
- Carrot: 1 piece
6
Add pepper, fry while stirring for 10 minutes until the pepper is soft.
- Bell pepper: 300 g
7
Add garlic and chili, fry for another 30 seconds.
- Garlic: 2 cloves
- Chili pepper: 1 piece
8
Pour in the passata and simmer for another 10 minutes.
- Passata (sieved tomatoes): 100 g
9
Add lentils, stir, and simmer for another 5 minutes.
- Red lentils: 200 g
10
Pour in water, bring to a boil, and simmer for 30 minutes.
- Water: 1.5 l
11
Blend the soup until smooth puree, add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
12
Slice the sausages into rings and fry until golden brown.
- Small sausages: 150 g
13
Serve the soup with sausages, garnished with cilantro.
- Small sausages: 150 g
