Israeli Thick Lentil Soup

Israeli Thick Lentil Soup Recipe - Delicious and Nutritious

Region / culture: Israel | Preparation time: 10 minutes | Cooking time: 60 minutes | Servings: 4

Introduction

Israeli Thick Lentil Soup is a hearty and comforting dish that is perfect for a cold winter day. This soup is packed with protein and fiber from the lentils, making it a nutritious and satisfying meal. The addition of vegetables and spices adds depth of flavor to this simple yet delicious soup.

History

Lentil soup has been a staple in Middle Eastern cuisine for centuries. Lentils are a versatile and nutritious legume that have been used in cooking for thousands of years. This Israeli version of lentil soup is a popular dish that is enjoyed by many in the region.

Ingredients

1 cup dried lentils, pre-rinsed
2 cloves of garlic, minced
2 carrots, shredded
3 cups chicken broth
2 bay leaves
A pinch of dried thyme
salt or garlic salt & pepper to taste
1 cup diced cooked chicken or turkey
1 cup chopped onion
4 ribs of celery, shredded
2 tbsp chopped fresh parsley
3 cups water
0.5 tsp ground cumin
A pinch of turmeric or curry powder (optional)
2 tbsp lemon juice

How to prepare

Combine all ingredients, except lemon juice and poultry, in a large soup pot.
Cover the pot and simmer for 50–60 minutes or until the lentils are tender.
Stir in the lemon juice and chicken or turkey, and heat the soup through.
The soup will be thick and can be thinned by adding additional water.
This recipe serves 4 generous meal-sized portions.

Variations

You can add other vegetables such as spinach, kale, or bell peppers to the soup for extra nutrition.
For a vegan version, simply omit the poultry and use vegetable broth instead of chicken broth.
You can also add cooked grains such as rice or quinoa to the soup for a heartier dish.

Cooking Tips & Tricks

Be sure to rinse the lentils before cooking to remove any dirt or debris.

- You can use either chicken or turkey in this recipe, depending on your preference.

- Feel free to adjust the seasonings to suit your taste. You can add more spices or herbs for extra flavor.

- If you prefer a thinner soup, simply add more water to the pot.

- This soup can be made ahead of time and reheated when ready to serve.

Serving Suggestions

Israeli Thick Lentil Soup can be served with a side of crusty bread or a fresh salad for a complete meal. You can also top the soup with a dollop of yogurt or a sprinkle of fresh herbs for added flavor.

Cooking Techniques

Israeli Thick Lentil Soup is a simple one-pot dish that is easy to prepare. Simply combine all the ingredients in a large soup pot and simmer until the lentils are tender. Stir in the lemon juice and poultry, and heat through before serving.

Ingredient Substitutions

If you don't have lentils on hand, you can use other legumes such as chickpeas or black beans in this recipe. You can also use different vegetables or spices to suit your taste.

Make Ahead Tips

Israeli Thick Lentil Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stove or in the microwave before serving.

Presentation Ideas

You can garnish Israeli Thick Lentil Soup with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of yogurt for a beautiful presentation. Serve the soup in individual bowls with a side of bread for a complete meal.

Pairing Recommendations

Israeli Thick Lentil Soup pairs well with a crisp green salad, a side of roasted vegetables, or a slice of crusty bread. You can also serve this soup with a glass of white wine or a cup of hot tea for a cozy meal.

Storage and Reheating Instructions

Israeli Thick Lentil Soup can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat the soup on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Israeli Thick Lentil Soup contains approximately 250 calories.

Carbohydrates

Each serving of Israeli Thick Lentil Soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of Israeli Thick Lentil Soup contains approximately 5 grams of fat.

Proteins

Each serving of Israeli Thick Lentil Soup contains approximately 20 grams of protein.

Vitamins and minerals

Israeli Thick Lentil Soup is a good source of iron, potassium, and vitamin C.

Alergens

This recipe contains poultry and may not be suitable for those with poultry allergies.

Summary

Israeli Thick Lentil Soup is a nutritious and filling dish that is high in protein and fiber. It is a great option for a healthy and satisfying meal.

Summary

Israeli Thick Lentil Soup is a delicious and nutritious dish that is perfect for a comforting meal. Packed with protein, fiber, and vegetables, this soup is a healthy option for lunch or dinner. Enjoy this hearty soup on a cold day for a satisfying and flavorful meal.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting a dear friend in Israel. We were sitting in her cozy kitchen, sipping tea and reminiscing about old times. As we chatted, the aroma of something delicious wafted through the air, making my stomach grumble in anticipation.

My friend, Sarah, noticed my reaction and chuckled. "I'm making my favorite Israeli Thick Lentil Soup for lunch today. Would you like to learn how to make it?"

I eagerly nodded, excited at the prospect of learning a new recipe from my dear friend. Sarah began to gather the ingredients, explaining each step of the process as she went along. She told me that the key to a delicious Israeli Thick Lentil Soup was using the freshest ingredients possible and allowing the flavors to meld together over a slow simmer.

As we chopped vegetables and stirred the soup, Sarah shared with me the story of how she had learned to make this traditional dish. She had spent many years living in Israel, immersing herself in the culture and cuisine of the region. Along the way, she had picked up recipes and cooking techniques from friends, neighbors, and even strangers she had met along her journey.

One day, while wandering through a bustling market in Tel Aviv, Sarah had come across a small food stall run by an elderly woman. The woman was stirring a large pot of lentil soup, filling the air with the tantalizing aroma of spices and herbs. Intrigued, Sarah struck up a conversation with the woman, who graciously shared her recipe and cooking tips with her.

From that day on, Sarah had been making her own version of the Israeli Thick Lentil Soup, adding her own twist to the traditional recipe. She had perfected the flavors over the years, adjusting the spices and seasonings to suit her own taste preferences.

As the soup simmered on the stove, Sarah and I continued to chat, swapping stories and laughter as we waited for the flavors to meld together. Finally, after what seemed like an eternity, the soup was ready. We ladled steaming bowls of the thick, hearty soup into our bowls and sat down at the table to enjoy our meal.

The first spoonful of soup was pure bliss. The lentils were tender and flavorful, the vegetables were perfectly cooked, and the broth was rich and aromatic. I closed my eyes and savored each mouthful, feeling grateful for the opportunity to learn this wonderful recipe from my dear friend.

After our meal, Sarah handed me a handwritten copy of the recipe, complete with detailed instructions and notes on her own adaptations. She urged me to try making the Israeli Thick Lentil Soup at home and to share it with my own loved ones.

And so, armed with Sarah's recipe and the memories of our day spent cooking together, I returned home and set to work in my own kitchen. As I stirred the pot and added the ingredients, I felt a sense of connection to my friend and to the rich culinary traditions of Israel.

The scent of the soup filled my home, transporting me back to that warm summer day in Sarah's kitchen. And as I sat down to enjoy a bowl of the delicious Israeli Thick Lentil Soup that I had made myself, I knew that this recipe would become a cherished part of my own culinary repertoire, passed down through the generations for years to come.