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In the JNF kitchen: Lentil soup
Hagit's creations, healthy and focused on quality ingredients, are representative of Israeli cuisine in its freshness and simplicity. Hagit teaches Cooking Workshops based on healthy vegetarian cuisine at her home facing the magical Clil landscape overlooking the Mediterranean Sea.
More on Go North:
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Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to firstname.lastname@example.org or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
1/2 cup green lentils
1/2 cup red lentils
Large onion, chopped
2 tablespoons olive oil
2-4 potatoes, cubed
2-3 carrots, sweet potatoes or tomatoes- any combination you like, cubed and chopped
2-5 garlic cloves, chopped
3-5 celery stalks, chopped
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
pinch of cinnamon
1 bay leaf
Optional pinch of hot pepper
1 teaspoon chopped fresh turmeric root if available, or powder if not
1/2 bunch chopped cilantro
Salt to taste
Rice, couscous, lemon tehini to serve
Soak the black and green lentils for at least 2 hours, or up to overnight.
Rinse and drain lentils and add to them the red lentils.
In a large pot over medium heat, add the olive oil and saute the onion.
Once onion turns translucent, 3-5 minutes, add the potatoes, carrots, tomatoes, and sweet potatoes.
Add the lentils, along with garlic and celery.
Add all the spices.
Fill the pot with enough water to cover all the contents x2. Lentils absorb a lot of water!
Add the cilantro.
Bring to a boil, lower the flame and cook on low for 45 minutes.
Add salt to taste.
Serve with fresh herbs, rice, couscous, or lemon tahini.
|Hagit in her home kitchen.|