Yemenite Lentil Soup
1/4 cup extra virgin olive oil
2 medium onions, diced
2 teaspoons kosher salt
1/2 teaspoon finely ground black pepper
1 teaspoon turmeric
1 teaspoon sweet paprika
1 teaspoon hawaiij
3 tablespoons parve consommé powder, optional
6 cloves garlic, minced
4 stalks celery, sliced
2 medium carrots, peeled and diced
2 large Yukon gold potatoes, peeled and diced
120oz can of peeled tomatoes, chopped
6 cups water
1 cup red lentils, rinsed and drained
1 14oz garbanzo can, drained
Heat a large pot over medium high heat, then add oil, onion, salt and pepper, turmeric, paprika, hawaiij and consommé and sauté for 5 minutes.
Add the garlic, celery, carrots, potatoes and tomatoes and sauté for 5 minutes, stir often, until the vegetables soften.
Pour in the vegetable stock, stir and bring to a boil, then add the lentils.
Cover, reduce the heat and gently simmer for about 15 to 20 minutes.
Serve hot.
Notes
Adjust salt according to taste.
Add 1 or 2 cups water if soup appears too thick, then bring to a boil.
Store in a tightly sealed container in refrigerator for up to 5 days
