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Meat
Easy
8-10 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Red lentil soup is my fave! Add shredded chicken, and the protein level goes through the roof. This is going to be your go-to soup for the cold Succos nights.
Tonnelli Avocado Oil, for sautéing
2 cups diced onions
2 cloves garlic, crushed, or 2 cubes Gefen Frozen Garlic
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon salt
pinch black pepper
3/4 cup Gefen Red Lentils
1 cup sliced carrots
3/4 cup sliced zucchini
5 cups chicken broth
1 and 1/2 cups shredded chicken
Heat oil in a pot and sauté onions and garlic for three minutes.
Add cumin, turmeric, salt, pepper, lentils, carrots, zucchini, and chicken broth and bring to a boil.
Lower heat and cook for 30–45 minutes. Add shredded chicken and serve.
Photography and Styling by Chay Berger
This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!
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