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Jewish Soups
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Jewish
Soup Recipes |
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Lentil Soup #1 (p. 51)
- This soup is easy to make and would be a good
addition to an after Yom Kippur light meal to break
the fast. (serves 10/Pareve/Freezes) |
Ingredients:
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1 C.
/ 250 mL lentils, rinsed well
-
1
medium potato, peeled and diced small
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1
medium carrot, peeled and diced small
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2
stalks celery, diced small
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1
small yellow onion, peeled and diced small
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12-18 cloves garlic (3 T. / 45 mL), crushed
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10
C. /2.5 L water
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1 t.
/5 mL salt
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1/4
t. /1 mL black pepper
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Soup A Kosher Collection |
Undoubtedly the
easiest and probably the healthiest soup I make. Not
to mention that it tastes amazingly good. I like to
dice the vegetables into very small cubes (1/4-inch
/ 5 mm square) so that everything is approximately
the same size as the cooked lentils, but it would
work just as well to cut everything into larger
chunks to save on prep time.
METHOD:
Put everything into a soup pot. Cover and bring to a
boil over high heat. Reduce heat to medium and
simmer over medium-low until lentils are tender,
approximately half an hour. Check soup for
seasoning.
Per Serving:
106 Calories
trace Fat (2.4% calories from fat)
7 g Protein
20 g Carbohydrate
8 g Dietary Fiber
0 mg Cholesterol
237 mg Sodium
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