Soup for The Sukkah,
Sukkot Is probably my most favourite of all the Jewish festivals, possibly because my son was born 40 years ago Sukkot lunchtime. When I lived in Israel nearly every family had a Sukkah and they would be a beautifully decorated, big enough for the whole family to eat and sleep, and the whole country used to join in with the excitement coming towards this very special week, children would be off school there was a feeling of anticipation running up to the Chag. Over the past year my friends living in Israel have not had an easy time to say the least, however they are preparing, shopping, cooking, buying arba'a minim,
Every family in the village where I lived had their own traditional meals for the festival, I used to make stuffed cabbage for my neighbour whose father, way into his 90s used to visit and put a request in every year for me to make it for him. One of the other things that I would make for this communal meal was the soups, one gets cold at night and soup heats one up internally.
If you're lucky enough to have your own sukkah I hope you enjoy this spiced lentil and tomato soup, If not don’t worry, it’s a lovely soup to eat now that the cooler weather is approaching (or here!)
Ingredients serves 3-to 4: - people
1 teacup full of red lentils
1 large onion peeled and diced
1 sweet potato peeled and chopped
2 sticks of celery peeled and chopped
2 cloves of garlic peeled and chopped
half a dessert spoon vegetable oil
3 Bay leaves
half a teaspoon of dried chilli flakes, enough to give it a bit of a kick without making it too hot
1.5 litre of vegetable stock
Half a teaspoon of sea salt
half a teaspoon freshly ground black pepper
a pinch of nutmeg
the juice of half a lemon
1 very small potato peeled and chopped.
1 leak peeled washed and chopped
½ an inch of fresh ginger peeled and chopped finally
150 grammes of tomatoes I tended to use what I had in the kitchen if you don't have any going a bit soft then use a can of chopped tomatoes, but it isn't as nice!
Method
Place the lentils, in a bowl with cold water meanwhile put the oil the bottom of a sick bottomed saucepan that has a lid that fits. Heat the oil on a medium heat, and add the onion and garlic, leak, and celery, place a lid on the top on the pot and cook it on a medium heat until the onions and leeks are going translucent. Then add the ginger sweet potatoes and potatoes stir and reduce the heat.
Drain the lentils through a sieve and rinse them two or three times till the water is clear shake them well and add them to the vegetables in the pot.
Add the stock, The nutmeg, chilli flakes, salt pepper and lemon juice, stairwell then add the tomatoes, place a lid back on the pot and cook on a medium heat for approximately 20 minutes.
After 20 minutes, the lentils should have cooked through and become really soft
using a stick blender, blend the soup till it is smooth then it is ready for serving.
To make it extra special you could add garlic croutons, or some chopped coriander, and a swirl of vegan cream, or coconut milk to complete the dish
This soup keeps well in the fridge for up to four days, and it freezes beautifully so you can make it in advance.
I made some in advance but enjoyed it so much I've been having it for lunch most days this week and we'll have to make some more!
Wishing you and your loved one’s hag chag sameach, and to my friends and all of Israel a peaceful and joyful festival and may this year be a good one for everybody.