Recipes
from the Holy Land
No
matter what corner of Israel you wander, it will be delicious.
On a cold night in the Negev Desert, South of Be'er Sheva, I told my
host that a soup night would be just fine with me. Avital
prepared lentil soup, very homemade lentil soup.
The first step is to make your own tomato sauce, something I never even considered before. Quarter 15 tomatoes. Over medium heat, cook them for two to three hours. Then, mash them up and add a little salt to taste.
Dice up two large onions. Fry them up in a little olive oil.
Now, wash up your lentils. You want to wash them several times until some of them begin to peel.
Put all of the ingredients in a pot and toss in two bouillon cubes. Cover everything with water and cook over medium heat for an hour or so. You will need to check the amount of water because those lentils suck it up. Add more water as needed.
Avital said to serve it with lemons that you can squeeze over the soup or add a splash of olive oil. All of this works just fine, but when it was served to me, she had a selection of the largest strawberries I had ever seen and dates stuffed with walnuts. I'll take it this way every time.
Lentil
Soup
from Midreshet Ben-Gurion, Israel
from Midreshet Ben-Gurion, Israel
| 15 tomatoes salt to taste 2 large onions, diced |
olive oil 1 lb green lentils 2 bouillon cube |
The first step is to make your own tomato sauce, something I never even considered before. Quarter 15 tomatoes. Over medium heat, cook them for two to three hours. Then, mash them up and add a little salt to taste.
Dice up two large onions. Fry them up in a little olive oil.
Now, wash up your lentils. You want to wash them several times until some of them begin to peel.
Put all of the ingredients in a pot and toss in two bouillon cubes. Cover everything with water and cook over medium heat for an hour or so. You will need to check the amount of water because those lentils suck it up. Add more water as needed.
Avital said to serve it with lemons that you can squeeze over the soup or add a splash of olive oil. All of this works just fine, but when it was served to me, she had a selection of the largest strawberries I had ever seen and dates stuffed with walnuts. I'll take it this way every time.