RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Lentil, Red - meat, pareve
This soup is found in Ashkenazi cuisine where it is called "Linzen" and in Sephardic cuisine where it is called "Sopa de Lentejas." Karen Selwyn * * * * * * * Red Lentil Soup 3 tablespoons vegetable or olive oil 2 medium yellow onions, chopped 2 to 3 cloves garlic, minced 1 pound (about 2 cups) red lentils, rinsed and drained 3 medium carrots, peeled and chopped 2 stalks celery, diced 8 cups vegetable, beef or chicken broth 1 bay leaf About 2 teaspoons salt Freshly ground pepper to taste 1. Heat oil in a large, heavy saucepan or Dutch oven over low heat. Add the onions and saute 10 minutes. Stir frequently. 2. Add the carrot and garlic to the saucepan and continue sauteeing 5 more minutes. Add the celery to the saucepan and continue sauteeing 5 additional minutes. The onion will be soft and translucent. (Maintain a very low flame during this sauteeing process.) 3. Add the lentils, broth, and bay leaf. Bring to a boil, reduce the heat to low, and simmer, covered, until the lentils are tender, about 30 minutes. 4. Discard the bay leaf and season with salt and pepper. Serve hot with pita bread. Makes 6 to 8 servings. Source: THE WORLD OF JEWISH COOKING Gil Marks
