20 Nov 2014 Birthright Soup
In honor of Parshas Toldos, and the firstborn rights that Eisav sells to Yaakov for a bowl of lentil soup (see Bereishis 25:29-34), here is a scrumptious Vegetable-Lentil soup recipe, which can be served at your Friday night Shabos seuda.
May we always share simchas and besuros tovos.
Hearty Vegetable-Lentil Soup aka “Birthright Soup”
This scrumptious and filling soup might find its way to the top of your family’s “favorites” list. It is perfect for your Friday night Shabos seuda in the fall and winter months.
2 Tbsp. oil (canola or vegetable oil)
1 strip bone-in flanken, cut into 3 to 4 chunks
1 large Spanish onion, diced
3 cloves garlic, crushed
1 cube frozen basil (or 1 tsp. dried basil)
1 ½ tsp. dried parsley flakes
4 thin zucchini, unpeeled and chopped
4 red potatoes, peeled and chopped
1 large carrot, peeled and chopped
Ground black pepper to taste
2 tsp. salt, or to taste
8 c. chicken stock (I like to use msg-free stock from the box, as a time saver)
3 c. cold water
1 ¼ c. lentils
Heat the oil in a large stock pot over medium-high heat. When the oil is hot, add the flanken to the pot, and turn the flame to medium-low. Sear the meat for 3 to 5 minutes on the first side, and then turn the pieces of meat over and sear on the other side for 5 minutes more.
Add the onions, garlic, basil and parsley flakes to the pot and allow the onions and spices to sauté for 10 minutes over a low flame, stirring frequently to ensure that the onions and garlic do not stick to the bottom of the pot. Add in the zucchini, potatoes, carrot, black pepper and salt and sauté for 10 minutes more.
Add the chicken stock and water to the pot; cover the pot and turn the flame up to high. When the soup comes to a rolling boil, lower the flame and simmer the soup, covered for 1 ½ to 2 hours, stirring occasionally to make sure the vegetables and meat do not stick to the bottom of the pot.
Turn off the flame and using a slotted spoon remove the meat from the soup and set aside. Using a potato masher directly in the pot of soup, thoroughly mash the vegetable chunks. This will take a few minutes; the vegetables should be very finely mashed with no large chunks remaining.
Turn the flame back on to low, return the meat to the pot, add the lentils to the soup and stir to combine. Cover the pot and simmer for an additional 30 minutes more.
Serve hot with a slice of crusty bread.
Yield: 10 to 12 servings