Updated: Dec 18, 2022
While schmoozing with my sister-in-law in Israel, she was telling me how she is trying to add more plants into her family’s diet by making lentil soup for Parshas Toldos. I am so proud. Here’s her recipe passed down through the generations from her great aunt Sonya Loeb, ‘שתחי. Thank you, Deena!
1 large onion, chopped
4-5 stalks of celery, sliced
3-4 carrots, sliced
1-2 small potatoes or sweet potato and kohlrabi, cubed small (optional)
1 and ½ cups lentils
Salt or salt substitute to taste*
10 bay leaves
Put lentils in water to soak. Set aside.
Sauté onions until translucent.
Add celery and sauté for about 10 mins.
Add carrots and potatoes if using and sauté for a few mins more.
Rinse and add lentils, salt or salt substitute and bay leaves.
Fill pot with water to cover plus 2 cups**.
Bring to boil and let simmer till lentils are soft, about 1 ½ hours.
*You can add or substitute all or some of the salt with low sodium Tamari (Soy) sauce or a little Bragg’s Amino Acids to taste, for a bolder flavor (my addition). Amino Acids go a long way so go slow.
**The longer you soak the lentils or any legumes or grains, the less water you need to add as they absorb some water while soaking. In this recipe use the full extra 2 cups if just soaking the lentils while you are preparing and sautéing the vegetables. Otherwise use a little less water at first and you can always add in more after it cooks.
I made your recipe for lentil soup and my entire family loved it! A big thank you to you and your sister in law for a yummy, healthy recipe."