- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
1 Hour, 30 Minutes
Diets 
Inspired by Persian stews, this herb-packed, spiced soup is made simple with Manischewitz Lentil Soup! The secret to this soup is the unique blend of herbs and spices, from vibrant turmeric to herbal fenugreek and fresh dill; it’ll be your new favorite wintry dish.
2 tablespoons olive oil
1 medium yellow onion, finely chopped
3 medium carrots, finely chopped
4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic
1 tablespoon turmeric
1 and 1/2 tablespoons dried fenugreek leaves
1 teaspoon dried mint
1/2 teaspoon cinnamon
1/4 teaspoon chili flakes
2 packages of Manischewitz Lentil Soup Mix, spice packets discarded
8 cups Manischewitz Vegetable Broth
150 grams (5.25 ounces) fresh baby spinach
1 bunch fresh flat leaf parsley, chopped
1 bunch fresh cilantro, chopped
1/2 cup fresh mint, chopped
1/2 cup fresh dill, chopped
juice of 1 lemon
Heat the oil in a large pot over medium heat. Add the onion, carrots, and garlic, cooking for five to six minutes, or until the onions begin to soften, stirring occasionally.
Add the turmeric, fenugreek, mint, cinnamon, and chili flakes, cook for one minute until fragrant. Add the Manischewitz Lentil Soup packages, without the spice packet, and broth to the pot. Bring to a boil, and reduce to simmer, covered for 60 minutes, or until the lentils are fully cooked.
Add the spinach, parsley, cilantro, mint, and dill, cooking for an additional five to 10 minutes until the greens have wilted. Season with salt and pepper, to taste. Remove from the heat and add the lemon juice.
Sponsored by Manischewitz
How Would You
Rate this recipe?
Please log in to rate
🚍🚇🇹🇬🇹🇨🇹🇨🇹🇨🇹🇨🇹🇨🇹🇨🇹🇨🇹🇲🇹🇨🇹🇲🇹🇷🇹🇷🇹🇲🇹🇨🇹🇷🇹🇻🇹🇬🇬🇧🇹🇷🏴🇹🇻🇬🇧🇹🇬🇹🇨🇹🇷🇦🇪🇹🇷🇹🇲🇹🇷🇹🇲🇹🇷🇹🇷🇹🇲🇹🇷🇹🇲🇹🇷🇹🇷🇹🇷🇹🇲🇹🇷