Lentil Soup

It is wintry and damp outside, and where we live they are even predicting snow... Brrr... Just the time to stock up on hot, hearty soup! Lentil soup is just what you need in weather like this—delicious, and warming for body and soul :)

So, snow or no snow, soup it is! We offer you two versions of lentil soup—with vegetables (pareve), or with meat:

Lentil Soup with Vegetables - Ingredients

Lentils - 1 cup onion - 1 parsley root - 1 carrot – 1 garlic - 3-4 cloves bay leaves - 2-3 pepper, salt - to taste

Preparation

Soak the lentils in cold water for a day, and rinse them before putting them in the pot. Cover with up to one and a half liters of water, bring to a boil, and add the finely chopped parsley root.

Cook, stirring constantly, for about two hours, until the lentils have completely broken down. Then add the chopped onion and carrot, followed by the bay leaves, and cook for another 10-15 minutes.

At the very end of cooking, stir in the crushed garlic, remove from the heat, and let stand for 10-15 minutes.

Lentil Soup with Meat - Ingredients

Beef fillet - 500 g lentils - 1 cup onion - 1 parsley or cilantro leaves - 1 bunch rice - 2 tablespoons chicken fat - 2 tablespoons juice of 1/2 lemon cinnamon, salt, and pepper - to taste

Preparation

Fry the finely chopped meat and onion in a small heavy pot, season with pepper and salt, add cinnamon, pour in half a cup of water, and simmer for 10-15 minutes.

Add the lentils, soaked a day earlier and rinsed, pour in water (up to 1,5 liters), and cook until the lentils are almost fully cooked.

Ten minutes before the end of cooking, add the rinsed rice, and at the very end, add parsley and lemon juice. Serve hot.