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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Here is a delicious lentil soup for Shabbat - Parshat Toldot or anytime you feel like a hot bowl of good-for-you soup. It can be prepared on the stove top or in a crock pot. I prefer to saute the veggies for a few minutes before adding everything else. Ingredients:
1-1/4 cups lentils, rinsed |
1/2 cup pearl barley |
6 cups water or 3 cups water and 3 cups vegetable stock |
1 large onion, chopped |
2 - 3 garlic cloves, minced |
2 celery ribs, chopped |
2 carrots, chopped |
1 tablespoon of either fresh or dried parsley (preferably fresh) |
1/2 teaspoon oregano |
1/2 teaspoon ground cumin |
1/4 teaspoon black pepper |
1/8 tsp. red pepper flakes or a dash of tobasco sauce |
1/2 teaspoon salt |
Directions:
1. Place all ingredients except salt into a large pot and bring to a good simmer.
2. Cover and cook, stirring occasionally, until the lentils and barley are tender, about 1-1/2 hours.
3. Add salt to taste.
4. Note: Cooking time depends on the method of cooking. If you are using a crock pot then I would suggest 6 hours.
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