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Lentil Soup

You can use water instead of beef broth, and vegetable shortening instead of chicken fat, in which case the soup becomes pareve. This version is very popular in Israel in the winter. It is another soup that can be simmered in a very slow oven overnight, once the fried onion has been added.

ingredients

serves 8
2 quarts beef broth or consomme
2 cups red or brown lentils, rinsed, soaked overnight, and drained
1 carrot, coarsely chopped
2 onions, 1 stuck with 2 cloves
2 stalks celery, roughly chopped
1 bay leaf
2 tablespoons chicken fat

method

1. Pour the broth or consomme into a soup pot and add the lentils, carrot, onion stuck with cloves, celery, and bay leaf. Bring to a boil over high heat. Reduce the heat, cover, and simmer for 30 minutes.

2. Slice the remaining onion. Melt the fat in a skillet and saute the onion over medium heat until it just begins to color. Transfer it to the soup.

3. Continue to simmer soup, stirring occasionally, for 90 minutes. Dip a cup into the soup and remove some soup and lentils. Puree the cup of soup in a blender or food processor, and return it to the soup, to thicken the liquid. (More lentils can be pureed if a thicker consistency is preferred.)

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