Red Lentil Soup

Sometimes I don’t feel like a full dinner, but I want something filling and satisfying.

A hearty soup like this one fits the bill.

In fact this is what Jacob was making when a “famished” Esau came in from hunting and demanded some of that “red stuff!” (Read more about that story here)

Some translations call it “red stuff” while others call it “pottage” or “stew.”

I always had a hard time determining the boundary between soup and stew.

Either way, I usually like a second helping of this recipe.

Red Lentil Soup

Ingredients:

The Olive Oil Makes all the difference

• 2 cups of red lentils
• 1 onion chopped
• 1 large carrot, chopped
• 3 garlic cloves
• 3 tablespoons of tomato paste
• 1 teaspoon of oregano
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 5 tablespoons olive oil
• 3 cups of chicken broth
• 5 cups of water
• salt to taste

Directions:

1. Soak the lentils for two hours before cooking. Change the water at least twice.
2. In a skillet, heat the oil and add the chopped onions and garlic to caramelize them.
3. Once the onions are golden, add the carrots and the spices: oregano, paprika, cumin and black pepper.
4. Mix well and add the tomato paste. Wait 4 minutes while mixing.
5. Now add the lentils and continue mixing for 10 minutes.
6. In a pot heat the chicken broth and the water until it boils
7. Add the mixture of the lentils with the sauce, boil for 10 minutes until the lentils are soft.
8. Add salt to your liking and serve hot in a bowl.

Enjoy with salad or rice or anything of your choice.

“This is a really satisfying soup!”