This warming lentil soup is thick and robust with bold flavors from artfully balanced spices. It’s even better after the first day and it freezes well, too.
3 Tbsp olive oil
1 6 oz. package beef-flavored 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
½ tsp turmeric
salt and pepper to taste
2 quarts vegetable or chicken stock
2 cups green or red lentil, rinsed and examined for unwanted particles.
chopped parsley or cilantro for serving
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 spices, 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!
If you’re anything like me and my family, you’re probably in denial about the fact that Rosh Hashanah is mere days away.
But don’t fear. You can enjoy these last days on the beach, long Sunday mornings with the paper, and weekend brunches, because we’ve done the thinking for you. Check out our complete Rosh Hashanah menu including vegetarian, vegan and gluten-free options for each course of the meal. Click through the slideshow, see our recipes below, and start making your shopping lists.
Still concerned? Leave us your last-minute Rosh Hashanah questions in the comments or on our Facebook page! I’ll answer a selection of them on Tuesday, just in time to head off the last-minute panic.