| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Soup |
8 |
Servings |
INGREDIENTS
| 2 1/3 |
c |
Dry washed lentils |
| 8 |
c |
Water |
| 2 |
|
Stalks celery |
| 1 |
md |
Onion |
| 2 |
|
Carrots |
| 2 |
|
Cloves peeled garlic (or to taste) |
| 1 |
cn |
(16-oz) tomatos (or we use from our garden) |
| 2 |
ts |
Cayenne |
| 3 |
ts |
Chili powder |
| 1 |
ts |
Cumin |
| 2 |
ts |
Salt |
INSTRUCTIONS
From: Steven R Weintraub <stevenw@pswtech.com>
Date: Thu, 18 Jul 1996 22:41:13 -0500 (CDT)
Another attempt to justify my existance. Lentils are legume that comes up
often in traditional Jewish situations. Esau sold his birthright for a
bowl full of these tasty beans (although that's another recipe). Because of
their small round nature, serving legumes has taken on a mystical meaning
at certain times in the Jewish diet. At Rosh Hashanah they are served to
signify the cycle of the years. At the first meal of condolence, they are
served as a reminder of the circle of life.
This is a good easy pareve lentil soup recipe that has a hardy base. It's
source is unknown, we've used it for years. It's been a staple to bring to
Chanukah pot lucks, though the heartiness has been the cause of accusation
of bring a meat base dish. In winter it has become a staple around our
house.
boil, reduce heat and cover. Cook until done. Serve hot. Freezes
moderately well.
JEWISH-FOOD digest 267
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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