Growing up in Israel, it only really felt like winter when it rained.
Winter in Israel is usually around 15°c (+15°, yes?..) with rain from time to time.
As we are going into the deep -20’s here in Calgary, my family back home is telling me about a lovely sunny day of +24°c today…
To this day, whenever my one of my family members tells me about a rainy day back home, I know right away what’s cooking on their stovetop – this simple, quick, lentil soup. With ingredients you probably have at home, it’s so easy to create this comforting, warming-from-the-inside, delicious soup. My dad makes it, my mom, grandma, auntie, brothers.. it’s everyone’s go-to when it starts raining…
Since we usually only get rain here in Calgary in the summertime, I have converted my rain into snow. And so, I find myself today, grating carrots and potatoes, missing my family back home and the smell of fresh rain. Every bite of this soup brings me comfort and a taste of nostalgia.
Prep time: 15 minutes
Cook time: 40 minutes
- 1 tbsp oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, grated
- 2 medium potatoes, grated
- 1 cup split red lentils, rinsed well, then drained
- 4 cups water
- 1 tsp sea salt
- ½ tsp ground pepper
- ½ tsp turmeric powder
- ½ tsp cumin powder
- Optional topping:
- 1 onion, finely diced
- 1 tbsp oil
Heat a medium-large heavy bottom pot and add the oil.
Sauté onions and garlic on medium heat for 10 minutes until soft.
Add grated carrots and potatoes, mix and sauté for 2 minutes.
Add lentils and water, and mix well.
Bring to a boil, then reduce the heat to low and simmer for 25 minutes.
Remove from heat, add spices and mix well.
For the topping, fry 1 diced onion on medium-high heat for 10 minutes, stirring periodically, until darkened.
Serve on top of the soup with fresh cracked pepper.
The fried onion topping is mentioned as optional, but trust me and just do it! 😉
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media 😍