Spicy "Red Stuff" Red Lentil Soup

Each week during the morning Shabbat services Jews read a different parsha (chapter) of the Torah. This week's parsha is Toldot. This parsha includes the story of Easav selling his birthright to Jacob for a bowl of "red stuff" which was lentil stew. In honor Parshat Toldot I have posted a recipe for red lentil soup. I like to serve it with vegan squash corn muffins for a delicious and satisfying weeknight dinner. By the way this recipe is really easy to double and can be frozen.

2 teaspoons ghee or butter
1 medium onion finely chopped
2 cloves minced garlic
1 teaspoon turmeric
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 cup chopped tomatoes
1 cup of dried red lentils
4 cups water
1 teaspoon salt

Heat butter or ghee in a large pot. Saute onions and garlic in butter or ghee until golden. Add spices and stir for 2-3 minutes. Add tomatoes to the pot and cook until they breakdown. Add water and lentils to the pot and let simmer for 45 minutes, stirring often.


tali said…

first of all i love your banner, it looks great ecpecially with the picture of the soup.
i think this is such a great way of bringing the story of the torah to the table.
i know what my family will be eating this friday night.

how much lentil did you add? you forgot to mention...

Oops! I forgot the lentils for the lentil soup. It's one cup.

Thanks for noticing my new banner. I am finally figuring out how this blog format works.

Orthonomics said…
I have numerous red lentil soups, but perhaps I will try yours this week! It is such a friendly legume.
Anonymous said…
This looks delicious and very similar to the indian dish dal- except my mum adds a tablespoon of oil seasoned with mustard & cumin seeds to the soup,add a sprinkle of fresh cilantro.I normally squeeze some fresh lemon on top and eat it with rice-yum!

The original recipe had all those things in it except for the lemon but it tastes almost as good with out them and I'm always up for not having any extra work to do when I'm making dinner.

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