”הַלְעִיטֵנִי נָא מִן הָאָדֹם הָאָדֹם הַזֶה…“
“Pour into me now some of this red, red…”
Like what seems to be a significant portion of the Jewish world (if Facebook and the J-Blogosphere are any indication), here in TRLEOOB*, we had red lentil soup today in honor of Parshat Toldot.
Parshat Toldot Crock Pot Red Lentil Soup
Inspired by at least half a dozen different recipes – including my mother-in-law’s recipe
Note: It turns out that if you take your crock pot out of the kitchen to clean for Pesach, but then leave it sitting right in the middle of the living room floor instead of carrying it upstairs and putting it away immediately, someone WILL trip over it. And when THAT happens, the crock pot insert WILL crack and break. In other words, I made the soup in our relatively new 8-quart crock pot…
- 1 large onion - chopped
- 3 large carrots - sliced
- 2 celery stalks - chopped
- 2 chicken necks
- 4 cups red lentils - checked and soaked (I used split lentils, but I think next year, I’ll IY”H try it with whole lentils)
- 800-gram can of crushed tomatoes (about 28 oz. for my American readers)
- 5 turkey/chicken hot dogs – sliced
- 3 cloves garlic – minced
- Dried parsley
- Dried oregano
- 2-3 bay leaves
Put all the ingredients in the crock pot and fill it up with water. Cook on high for a few hours, and then turn the crock pot down to low before Shabbat.
P.S. Laura shares a different red lentil soup recipe here.
*TRLEOOB=the real life equivalent of our blog