Parshat Toldot
Lentil Soup
for the Birthright
Why did Esav sell his birthright to Ya'akov
for a bowl of red lentils? Prepare
this recipe for "Birthright Soup" and learn the secrets of Torah.
Soup
ingredients: 1 large onion, chopped; 3 tablespoons olive oil; 3 cloves garlic,
crushed; 1-1.5 teaspoons ground cumin; 1-1.5 teaspoons ground coriander; pinch
of ground chili pepper; 1 cup split red lentils; bunch of celery leaves,
chopped; 1 carrot, finely chopped; 2 quarts of chicken stock or vegetarian
equivalent; salt and pepper; juice of 0.5-1 lemon.
Garnish: 1 - 2
large onions, sliced; 2-3 tablespoons extra virgin olive oil; 1-1.5 pita breads
to make croutons (optional); 3 lemons, quartered, to serve with.
Directions: Soften onion in oil in a large
saucepan. Add garlic, cumin,
coriander, and chili pepper and stir.
Add lentils, celery leaves, and carrot, cover with stock, and simmer
30-45 minutes, until the lentils have disintegrated. Add salt and pepper and water if the soup needs
thinning. It should be quite thin
like light cream. Stir in lemon
juice. For garnish, fry onions in oil, covered at first, over low heat,
stirring often until crisp and very brown, almost caramelized. Split and open out pita breads and
toast in oven or under broiler, turning them over once, until crisp and lightly
browned. Break into small pieces
with your hands to make croutons. Serve the soup very hot. Garnish each serving with a tablespoon
of fried onions and pass the lemon wedges and croutons, if you like for people
to help themselves. (Serves 6-8)
Return to Reb Laura's "Taste of
Torah" list.
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