Hearty Lentil Soup


Photo and recipe from Liz Rueven, kosherlikeme.com

This warming Lentil Soup is thick and robust with bold flavors from warming spices. It's even better after the first day (freezes well).


3 Tb. olive oil
1 6 oz. package all beef kosher Facon, trimmed of fat and minced (optional)
1 large onion, diced
4 cloves garlic, finely chopped
3 medium carrots, peeled and diced
1 14 ounce can of peeled, chopped tomatoes
1 tsp. curry powder
1 tsp. coriander
1 tsp. cumin
1/2 tsp. turmeric
salt and pepper to taste
2 Qts. vegetable or chicken stock
2 cups green or red lentil, rinsed and examined for unwanted particles.
chopped parsley or cilantro for garnish


Place large pot over medium heat. Warm olive oil and brown minced Facon if using. Remove Facon once it is golden (5-7 minutes) and set aside.
Sautee onions until translucent, 5-7 minutes. Add garlic, stir and cook lightly for another 3-4 minutes.
Add carrots, celery and canned tomatoes to pot. Bring to a low simmer.
Add all seasoning powders, adjusting to taste.

Add vegetable or chicken stock, holding back 1-2 cups if you prefer thicker soup.
Add cooked Facon and lentils and simmer for 1.5 hours, stirring periodically.
Add more stock as the lentil break down and thicken, if you prefer a looser soup.
Ladle into individual bowls and garnish with fresh parsley, dill or cilantro. Stay warm and enjoy!


Soup may be made vegetarian by omitting the Facon and using vegetable stock instead of chicken stock. It will still be big on flavors.

Serves 6-8 vegetarian or meat, your choice.

Recipe: Kosher, soup, vegetarian or meat