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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
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