Name: Lentil Soup (Sopa de Lentejas Colorada)
Yield: Serves 4 to 6
Ingredients: ¼ cup vegetable or olive oil; 1½ cups red lentils; 1 or 2 ripe tomatoes, peeled, seeded, and finely chopped, or 2 tablespoons tomato paste (optional); 4 carrots, peeled and chopped; 3 celery stalks, chopped; 2 or 3 onions, chopped; ½ cup chopped fresh flat-leaf parsley 1 bay leaf; 8 cups water; 2 teaspoons salt; freshly ground black pepper; 1 to 2 teaspoons ground cumin (optional); pinch of cayenne (optional); Lemon juice or vinegar (optional)

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

When served during the Nine Days of Tisha B’Av, lentil soup is traditionally accompanied with cheese borekas for a complete meal, although you can serve this soup any time you like. Méri Badi's recipe is fairly austere, but some optional spicing would be a pinch or two of ground cumin, a small pinch of cayenne, and a spritz of lemon juice to brighten the flavors. Sometimes cooked wheat or rice is added. Greek Jews commonly pass olive oil and vinegar at the table.

Ingredients

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Ingredients

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