Soups are popular across Israel because they’re cheap and filling. If you pick the right ingredients, they can also pack a big protein punch, which is perfect as a lunch time pick-me-up to get you through the rest of your day!
Lentils are a Middle Eastern staple. They’re cheap, tasty, cook quickly and are full of protein, making them an Israeli favorite! This recipe makes for a wholesome and delicious lunch, full of satisfying nutrients and “just like mama made it” flavors. Add extra veggies like cubed courgette or sweet potato, or serve with toasted grainy bread for a more complete meal.
Ingredients:
1 large onion, finely diced
1 large carrot, diced
2 cloves garlic, minced
1 tbsp vegetable or sunflower oil
500g dried red lentils
1.5 liter boiling water or vegetable broth
1 bay leaf
Salt and pepper, to taste
Method:
1) Heat the oil in a medium sized pot over a low flame. Cook the onion and carrot until soft but not colored. Add the garlic and cook for a minute more.
2) Add the lentils and add boiling water or stock to generously cover (approx 1 liter). Add the bay leaf. Bring to a boil, then cover and simmer until the lentils break down, approximately 20 minutes. DO NOT ADD SALT at this point, as it will make the lentils’ “shells” tough.
3) When done, remove the bay leaf and add more stock or water to achieve the consistency you want. Season to taste and enjoy! Great served with chopped parsley and a squeeze of lemon juice, a dollop of yoghurt or sour cream, or just with crusty bread.
