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Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
As the weather drops, our urge for something warm and comforting to eat increases. A lot of kids are more likely to eat something healthy in a soup. Here’s my lentil soup recipe from my book Secrets of a Kosher Girl.
1 cup split red lentils, rinsed
4 cups water
2 large cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/2 teaspoon ground coriander
1 tablespoon coarse salt
2 tablespoons Tuscanini Extra-Virgin Olive Oil
Pereg Cumin, to taste
crushed red pepper, to taste
lemon juice, to taste (optional)
Add the lentils to the water in a medium-sized saucepan.
Bring to a boil over low heat until the lentils are creamy. Remove from heat.
In a medium-sized pan, sauté the garlic, coriander, and salt in the olive oil.
Add the garlic mixture to the lentils, return the pan to low heat, and simmer for one hour.
Serve with a pinch of cumin, crushed red pepper, and lemon juice, if desired.
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