Please enter the email you’re using for this account.
Meat
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
While prepping this soup for the Whisk photo shoot, I doubled the recipe, feeling very accomplished as I planned to freeze the extras for Yom Tov. However, as each eager member of my family started helping themselves to bowl after bowl, my feeling of satisfaction was really short-lived, as none of it actually made its way to the freezer!
1 onion, diced
3 cloves garlic, crushed, or 3 cubes Gefen Frozen Garlic
2 tablespoons oil
1 and 1/2 pounds boneless flanken, cubed
1 zucchini, diced
6 ounces celery, diced
1 sweet potato, diced
2 and 1/2 tablespoons Tuscanini Tomato Paste
8 to 10 cups chicken broth
1 and 1/2 cups Gefen Red Lentils
salt, to taste
pepper, to taste
Sauté onion and garlic in oil. Add flanken and sauté on a low flame for 20 minutes.
Add the veggies to the pot. Sauté for 20 minutes longer or until vegetables are tender. Add tomato paste and stir.
Add broth, lentils and salt and pepper and bring to a boil. Lower flame and simmer for one and a half hours.
Photography and Styling by Chay Berger
Assisted by Nina Braun
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation