When I was newly married, my friend, Devorah K., used to call me every few nights to share the “HEAVEN” recipes that she had tried out. My neighbor and I used to laugh at how Devorah described her latest finds. I had never cooked with lentils before trying this soup and was a little apprehensive, but Devorah convinced me. To me, the recipe sounded more like a food from the parshah, not the winter comfort food favorite that it now is in my house. The simplicity of this recipe makes it a winner that I now make over and over again.

3 carrots, diced
1 turnip, diced
2 parsnips, diced
1 potato (optional), diced
1 onion, diced
3 stalks celery, thinly sliced
4 to 6 garlic cloves, diced
1½ cups red lentils
1 to 2 teaspoons salt
Meat bones (optional)

  1. Combine all ingredients in a 6 quart pot.
  2. Cover with water and bring to a simmer. Cook over low heat for 3 hours. You may need to add more water to achieve the desired consistency.


Yield: serves 6 to 8

For more great recipes, check out this weeks issue of Whisk by Ami