11 Dec 2017 Hearty Red Lentil Vegetable Soup (Parve) & Link to New Chanukah Shiur

Now that the first snow has fallen (at least in NY it has!) and we feel that winter has arrived, it’s always the right time for a hearty, filling, warming, and tasty soup.  This is a great soup, and a really nice change from the usual, standard “vegetable (throw-whatever-you-have-in-the-kitchen-into-the-pot) soup.”  As I am typing, my 11 year old is eating a bowl and he just said (no, this wasn’t scripted!), “Ma, this soup is soooo good!”

Hearty Red Lentil Vegetable Soup

In a stockpot, heat some oil (I use light-tasting olive oil) over medium heat.  When the oil is hot, add:

2 onions, diced, and 2 pinches of fennel seeds.

Sauté the onions and seeds over medium heat, for a few minutes, till the onions are translucent and fragrant, stirring occasionally.

To the onions, add: 4 stalks celery, diced; 5 carrots, peeled and diced (I use the smaller carrots from the 1lb. bag.  If you are using the large carrots that are sold loose, use 2-3 large carrots); 2 medium zucchini, unpeeled and diced; and 5 red potatoes, peeled and diced. 

Sauté the vegetable mixture for about 15 minutes, till fragrant and softened. 

Season the vegetables with black pepper to taste, a sprinkle of dried parsley, and a 1/2 tsp. cumin.  Add sea salt to taste (I use approx. 1 Tbsp of salt.  However, as some prefer low sodium and some prefer more, it’s hard for me to give you measurements for salt.  Adjust accordingly, to your preference and dietary needs/restrictions).

To the pot, add one box 32 oz. vegetable stock/broth (I like Empire Organic Low Sodium Vegetable Broth).  Add 6 c. cold water.  Add 2 spoons apricot fruit spread (try to get one that is more spreadable-fruit, such as Polaner Spreadable Apricots, which is a natural fruit spread, as opposed to a jam, which is made with lots of added sugars). 

Add 1 1/3 c. red lentils (rinse and check before using).

Cover the pot and bring the soup to a rolling boil.  Lower the flame to bring the soup to a simmer, and cook, covered, at least one hour, till the vegetables are very soft and the lentils have fallen apart.  Stir often during cooking to prevent the vegetables and lentils from sticking to the bottom of the pot.

Serve hot with a crusty piece of bread, or with homemade latkes on the side!! 🙂

Don’t forget these other great recipes:

https://michalhorowitz.com/broccoli-lentil-soup-shredded-chicken/

https://michalhorowitz.com/apple-cinnamon-muffins/

https://michalhorowitz.com/mocha-muffins/

https://michalhorowitz.com/colorful-quinoa-salad/

Happy cooking and enjoy!

Michal

For your interest, here is the link to new Chanukah shiur, “The Tragedy of Yosef ha’Tzaddik & the Tikkun of Chanukah,” which given last night for the Sisterhood of Beis Medrash Woodmere: http://www.yutorah.org/sidebar/lecture.cfm/890792/mrs-michal-horowitz/the-tragedy-of-yosef-ha-tzaddik-the-tikkun-of-chanukah/