This past Saturday, we were supposed to go away to visit friends. However, due to the anticipated snow storm, we ended up staying home for Shabbat. Instead of cholent, I made lentil soup.
Ingredients:
1 lbs lentils
1 lbs stew meat
1 onion, chopped
2 stalks celery, chopped
3-4 carrots, peeled and chopped
1 parsnip, peeled and chopped
3 potatoes, peeled and quartered
2 bay leaves
1 tablespoon salt, to taste
1 teaspoon pepper, to taste
1 teaspoon cumin
2 cloves garlic, crushed
Water to cover. If using the pressure cooker, use 3:1 ratio of water:lentils
Optional: add chopped fresh parsley or cilantro before serving
Instructions
Sauté onions, carrots, celery and parsnips. Then add the spices, meat and lentils and continue to sauté until fragrant. Add potatoes, bay leaves and water.
Stove top: bring to boil and let simmer until done. Add garlic and adjust seasoning.
Pressure Cooker: 7 minutes to pressure and then release the pressure quickly by running cold water over the lid when done.
Crockpot: Cook on low until done. When using a crockpot, less water is required.
Before serving, adding chopped cilantro or parsley adds a nice gourmet touch.
This week, as I was time challenged, I just added all the ingredients into the crockpot and let it simmer all day. When I got home I adjusted the seasoning.
This can easily be made vegetarian by omitting the meat.
Yaffa could hardly wait to have it, and ate it for a snack!
Frankly, it came out great, but, Raizel is visiting my mother, so, I do not have any robust eaters at home.
Enjoy!
My tummy is rumbling reading all these recipes. WordPress has to enable a food sampling feature for people like us to taste bloggers’ food!
LikeLiked by 1 person
Ha ha! Lol!
LikeLike
Lentils are my favourite and this one looks so comforting. … 🙂 🙂
LikeLiked by 1 person
Thank you!
LikeLike
I recently posted a recipe for a red lentil soup that was really good. If you’re interested you can find me at insidekelskitchen.wordpress.com. Have a great day!
LikeLiked by 1 person
Looks great!
LikeLiked by 1 person
Thanks!
LikeLiked by 1 person
This Lentil soup looks very yummy. Honestly, I do not think I have ever had Lentil soup. 🙂
LikeLiked by 1 person
It’s really great! Try it, you might like it. For some reason, quotes from Green Eggs and Ham are running through my head…..
LikeLiked by 1 person
Another lovely recipe of yours, I will be trying 🙂
LikeLiked by 1 person
Please do! It is really yummy!
LikeLiked by 1 person
It is my childwood favorite dish 🙂
Sabrina – http://OrganicIsBeautiful.com
LikeLiked by 1 person
Lentils soup looks so tempting…
LikeLiked by 1 person
Thank you! This is an excellent recipe and it is also good without the meat too.
LikeLiked by 1 person
Yes I am thinking the same to make with out meat😊
LikeLiked by 1 person
It comes out great too. You can even vary the lentils and use red ones instead. I think that then you might need to cut the vegetables up a little smaller. Enjoy!
LikeLiked by 1 person
Lentil soup is perfect for the winter! There are so many ways to prepare it, this meaty version looks delicious!
LikeLiked by 1 person
This is one of our favorites! Now that we are limiting meat, I usually serve it when we have guests. Otherwise, I freeze it for later. Thank you!
LikeLiked by 1 person
Your soup looks very delicious and I like to use both lentils and beans in my food.
LikeLiked by 1 person
Thank you! This is one of my favorites.
LikeLiked by 1 person
Oh, God. It has been so long since I had lentil soup. You put me in the mood.
LikeLiked by 1 person
Enjoy! Yummy!
LikeLiked by 1 person
This looks very tasty and healthy! I love recipes with lentils, they are one of my favorite foods!
LikeLiked by 1 person
Me too! That and fava beans, but they are harder to cook.
LikeLiked by 1 person
Yes I love them too!
LikeLiked by 1 person
I love lentil soup! I use many of the same ingredients (though sausage instead of stew meat). I’ve never added parsnip, but that’s a great idea! Will remember that for next time…
LikeLiked by 1 person
Frankly, I usually don’t use parsnip either. I just had a lot of them and I wanted to use some up. I figure that parsnip is like using a white carrot. The flavor is similar. The only problem is that the color is less appealing and it is hard to tell it apart from the potato. Sausage is less popular in our house. I find that all of the flavor of the sausage goes into the soup. Then, no one eats the sausage!
LikeLiked by 1 person