Lentil soup #07

Yield: 8 Servings

Measure Ingredient
2⅓ cup Dry washed lentils
8 cups Water
2 Stalks celery
1 medium Onion
2 Carrots
2 Cloves peeled garlic (or to taste)
1 can (16-oz) tomatos (or we use from our garden)
2 teaspoons Cayenne
3 teaspoons Chili powder
1 teaspoon Cumin
2 teaspoons Salt

From: Steven R Weintraub <stevenw@...> Date: Thu, 18 Jul 1996 22:41:13 -0500 (CDT) Another attempt to justify my existance. Lentils are legume that comes up often in traditional Jewish situations. Esau sold his birthright for a bowl full of these tasty beans (although that's another recipe). Because of their small round nature, serving legumes has taken on a mystical meaning at certain times in the Jewish diet. At Rosh Hashanah they are served to signify the cycle of the years. At the first meal of condolence, they are served as a reminder of the circle of life.

This is a good easy pareve lentil soup recipe that has a hardy base. It's source is unknown, we've used it for years. It's been a staple to bring to Chanukah pot lucks, though the heartiness has been the cause of accusation of bring a meat base dish. In winter it has become a staple around our house.

boil, reduce heat and cover. Cook until done. Serve hot. Freezes moderately well.

JEWISH-FOOD digest 267

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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