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Meat
Easy
8 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
My email blows up this time of year with requests for red lentil soup. I developed this recipe and use it year after year. It’s perfect for Yom Tov (or any weeknight!) because it comes together in a flash, freezes well, and most importantly, it’s delicious. This is a fresh take on lentil soup, with bright color, bold seasonings, and the citrus kick at the end. I serve the lemon with the rind (it looks stunning), and many people eat it with the soup, but feel free to remove it before serving if you prefer.
2 tablespoons olive oil
2 yellow onions, diced
5 cloves garlic, minced or 5 cubes Gefen Frozen Garlic
3 stalks celery, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon red pepper flakes
9–10 cups chicken or vegetable stock
30-ounces Tuscanini Diced Tomatoes
2 cups dried red lentils, such as Gefen
1 lemon, thinly sliced
1–2 teaspoons kosher salt
1/2 teaspoon ground black pepper
fresh parsley, to garnish
In a pot, heat olive oil over medium heat. Add onions, garlic, and celery, and cook five minutes, stirring occasionally.
Add cumin, coriander, and red pepper flakes. Cook one minute.
Add stock, tomatoes, lentils, and lemon slices.
Cover the pot and bring soup to a boil. Reduce heat to low and simmer 20–25 minutes, until lentils are cooked. Stir in one teaspoon salt and the black pepper. Taste and add up to one more teaspoon salt, as needed.
Serve soup warm with or without the lemons. Garnish each bowl with parsley.
Photos by Chay Berger
Styling by Faigy Cohen
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