Lentil Soup Jewish Recipe
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Reduce heat to a simmer.
Lentil soup jewish recipe. This soup is going to be a staple in my winter kitchen. If you want to mix things up here s a soup from food52 that combines red and green lentils with yellow split peas. The recipe looks and sounds delicious and if 1807 people agree that it is in fact the best lentil soup recipe i am just so inclined to believe it as well.
Combine lentils and around 10 cups of water in a large pan and bring to a boil on the stovetop cook partially covered on medium low heat simmering for 1 hour stir occasionally add salt and continue to stir for another 10 15 minutes until soup is quite thick. Place the olive oil into a large saucepan or dutch oven and set over medium heat. Bring to boil then lower the heat and simmer until the lentils are tender about 30 to 45 minutes.
Add 1 4 cup of the fresh cilantro to the pot along with the cumin hyssop or parsley sumac optional and bay leaf. All it takes is a hint of spice flavourings bay leaves and finishing it off with a touch of lemon to elevate this soup. If using a soup pot on the stove put all ingredients in the pot together.
Cover the pot and let the stew simmer slowly for 1 1 2 to 2 hours stirring every 30 minutes until barley is tender and the stew is thickened. Add the onions carrots celery and salt and sweat until the onions are translucent approximately 6 to 7 minutes. We couldn t have a list of lentils without the requisite veggie burger recipe.
Reduce the heat to medium low partially cover and simmer for 45 minutes to 1 hour stirring occasionally. It only needs to be stirred before serving. Put the drained lentils in a 5 quart saucepan or kettle add the water and bring to a boil.
Garnish soup with remaining cilantro. Add the salt and mix well. This lentil recipe is one of the best nourishing simple dishes you can make with dried lentils that s 100 delicious.
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