Bowl of Red Lentil Soup
(click to enlarge)

Lentil Soup
Sephardic / Spanish
  -   Sopa de Lentejas Colorada
Makes:
Effort:
Sched:
DoAhead:  
3-1/2 quart  
***
1-1/4 hr  
Yes

This soup is made by Sephardic Jews in Greece, but is basically a Spanish soup bearing a Spanish name. Lentil soups, both red and green, are poplar in Spain from Moorish influence, and were taken with them when the Jews were expelled from Spain in 1492.


1-1/2
14
10
8
8
1/2
2
1
------
1/2
1/2
1/4
2
------
3
7
c
oz
oz
oz
oz
c

T
---
t
T
t
t
---
T
c
Lentils, Red
Tomatoes
Onion
Carrots
Celery
Parsley (1)
Bay Leaves
Lemon Juice
-- Spicing
Pepper, black
Cumin
Chili Powder (2)  
Salt
-----------
Olive Oil ExtV
Water
Broth   -   (55 min - 10 min work)
  1. Rinse LENTILS. Place into a bowl and cover with cold water. Allow to soak for a couple of hours.
  2. Scald TOMATOES in boiling water 1 minute, quench in cold water. Peel and chop small.
  3. Peel ONIONS and chop small. Peel CARROTS and dice small. Dice CELERY small.
  4. Remove stems from PARSLEY and chop small.
  5. Squeeze Lemon Juice (vinegar is also often used).
  6. Grind Pepper and Cumin in your spice grinder. Mix with Chili Powder and Salt.
Run   -   (15 min work)
  1. In a pot (4 quart min) heat Oil and stir in Onion mix. Fry stirring until Onions are translucent, no browning.
  2. Stir in Tomatoes, then Lentils, Bay Leaves and Parsley. Bring to a boil and simmer about 45 minutes.
  3. When done, stir in Spicing mix and simmer a few minutes more.
  4. Stir in Lemon Juice and take off the heat. Serve Hot.
NOTES:
  1. Parsley:   Always use flat leaf (Italian) parsley for cooking. Measure is after chopping.
  2. Chilis Powder:   Cayenne or any other hot chili powder. I use Indian Reshampatti because it is always on hand. Adjust to your own preference. For details see our Chili Page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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