Who knows what this is?
Jewish readers know that this is an etrog, or citron, one of the symbolic plants that play an important part in the festival of Sukkot.
During this 7 day holiday, Jewish families live in booths called… sukkot. Some people even sleep in them. Here you can see that like many Israelis, we have managed to cram ours onto our balcony, being that we are apartment dwellers.
All decorated and set for dinner on the first night:
Sukkot is a super ancient Biblical holiday. But even MORE super ancient and Biblical, is today’s recipe: Red Lentil Soup! Way back in Genesis 25:30-34, hungry Esau sells his birthright to brother Jacob in exchange for a bowl of red lentil soup! It’s that good, people.
It’s also full of protein and fiber, easy and fast to make, and loved by children and adults alike.
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 stalks of celery, chopped
- 2 carrots, chopped
- 2 tomatoes, chopped
- 1 tsp cumin
- 1 tsp ground coriander
- pinch cayenne or spicy paprika to your taste
- 1 1/2 cups dry red lentils, rinsed and drained
- 6 cups vegetable broth
- lots of freshly ground pepper
- 1 fresh lemon to squeeze on individual portions of soup right before serving
- Saute onions in oil until soft.
- Add garlic, carrots, celery and tomatoes. Saute 10 minutes.
- Stir in spices and cook for 1 minute.
- Add red lentils and broth.
- Bring to a boil, cover, lower heat and simmer 20-30 minutes until lentils are soft and soup is thick. You can add more water if you like it thinner.
- Salt and pepper to taste.
- Ladle soup into bowls and squeeze a few drops of fresh lemon juice on each serving.