Zucchini, Carrot, Lentil Soup

This recipe is from Shellie Berman Grafstein of Beit Shemesh, Israel.

“It is finally getting cooler here at night -days are still hovering close to 100!

I love making soup. It is so nourishing and satisfying.

But the best part of making soup is you can’t fail!

If you don’t have an ingredient or want to switch one, it works every time!

The ultimate in easy! This recipe is one of my kids’ favorite.

Zuchinni, Carrot, Lentil Soup

(to get the creamy texture, only red lentils can be used. However, if you don’t care, you can use any color lentil)
Serves around 6-8 people.

Ingredients:

The Olive Oil Makes all the difference

• 4 large carrots chopped
• 1 large zucchini chopped
• 1 large onion chopped
• 2 cloves garlic diced
• 1 cup red lentils rinsed
• Oil for frying of your choice (I use Galilee Green Olive Oil)

Directions:

1. Fry onion until golden
2. Add carrots and zuchinni
3. Fry for 3-5 minutes
4. Add garlic and fry for another minute
5. Add about 12 cups water
6. Boil and then simmer until the vegetables are soft
7. Puree with an immersion blender or in a food processor or blender
8. Pour back in pot
9. Add the lentils, cover and simmer for 15-20 minutes (if you use a different color lentil, simmer for 45 minutes)
10. Add salt and pepper to taste at the end

NOTE: When you add the lentils, you can also add: a large handful of chopped dill or a large handful of chopped parsley or cooked matzah balls or 2 teaspoons of the spice Hawaj.

Says Shellie, “This is a really satisfying soup!”