This past Shabbos we read Parshas Toldos, in it we have the episode of Eisov selling his first born rights to Yaakov for a pot of red lentils. We will never know what recipe Yaakov made but on scouring the web I found some delicious sounding variations of Red Lentil Soup, which I can’t wait to try:
- 3 tablespoons olive oil, more for drizzling
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/4 teaspoon kosher salt, more to taste
- 1/4 teaspoon ground black pepper
- Pinch of ground chili powder or cayenne, more to taste
- 1 quart chicken or vegetable broth
- 1 cup red lentils
- 1 large carrot, peeled and diced
- Juice of 1/2 lemon, more to taste
- 3 tablespoons chopped fresh cilantro or parsley
- In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
- Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
- Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
- Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
(makes 1 quart; 4 small servings)
Food Network.com’s website has the following recipe, among others:
- 1 cup red lentils, washed and soaked for 1 hour, drained
- 1 medium onion, thinly sliced
- 1 large tomato, diced
- 1 green serrano chile, split and seeded
- 1-inch piece ginger, peeled and minced
- 2 cloves garlic, thinly sliced
- 2 tablespoons canola oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- Kosher salt
- Honey, to taste
- Chopped cilantro leaves, for garnish
In medium saucepan, over medium heat, combine the drained lentils, onion, tomato, chile, ginger, garlic and enough water to cover. Bring to boil, then lower the heat and simmer until the lentils are tender, about 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further.
In small saute pan, warm the canola oil over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the turmeric and paprika. Pour the seasoned oil into the lentils (be prepared for a big sizzle). Stir to combine, add salt, to taste, and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro.
Per Serving: Calories: 273; Fat: 8g (Saturated Fat: 0.5 grams); Protein: 14g; Carbohydrates: 37g; Sugar: 7g; Fiber: 8g; Cholesterol: 0mg; Sodium: 131mg
Enjoy, gentle reader, enjoy!