Recipes/Red Lentil Soup

A pareve, filling and delicious soup. We always eat it during shabbat toldot:

• 1.5 tbsp olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 5-6 cups water (more if needed)
• 2 cups red lentils, sorted and rinsed
• 2-3 medium tomatoes, diced
• 0.5 tsp ground cumin
• 0.25 tsp ground coriander
• 1 tbsp lemon juice
• salt and pepper to taste

In a large saucepan or soup pot, heat the oil; brown the onion and garlic, stirring, until tender but not browned. Add the water, lentils, tomatoes, cumin, coriander and lemon juice.

Bring to a boil, then lower the heat and simmer, covered for about 40 minutes (until the lentils are very tender and the soup is thick). If the soup is too thick, add water.

Season with salt and pepper to taste.