Lightly spiced red lentil soup is a tasty and nutritious choice for Rosh Hashanah, blending symbolism, Jewish tradition and health benefits for an unforgettable holiday meal.
If you’re looking for a meaningful and delicious dish to serve this Rosh Hashanah, then a simple red lentil soup recipe might just be the heartwarming answer you’re looking for.
Lentil Soup in Jewish Tradition
Lentil soup has deep roots within Jewish tradition, where its significance extends beyond mere sustenance. The round shape of lentils is said to represent renewal and the cycle of life. And lentils are sometimes said to resemble coins, so they are also a symbol of abundance and prosperity.
Rosh Hashanah, the Jewish New Year, is a time for reflection, remembrance, and looking forward with hope and optimism to the year ahead. Lentils remind us of the turning seasons and the continuity of Jewish life. They also reflect our wish for a plentiful year ahead. In this way, they weave perfectly into the tapestry of Rosh Hashanah traditions.
Preparing and sharing a delicious lentil soup as part of your Rosh Hashanah festivities is a delightful way to enjoy our Jewish culinary heritage. This nutritious dish, rich in history and flavour, will be a perfect addition to your celebrations.
What are lentils?
Lentils are the biconvex (lens-shaped) seeds of the annual legume plant Vicia lens. There are many different varieties that differ in size, colour and flavour. You can enjoy them in numerous different dishes and global cuisines.
The lentil plant was domesticated in the Fertile Crescent – a region of the Middle East with Israel on its Western side. It subsequently spread to Europe, North Africa and beyond. Archaeologists have found lentils in remains dating back to 11,000 BCE. These nutritious pulses have likely been enjoyed by Jewish people in Israel and beyond for thousands of years.
Lentils in Jewish History
Lentils were part of the ancient Israelite diet, served roasted or prepared as a soups or stews. The Tanakh mentions lentils several times, most famously when Esau sells his birthright to his brother Ya’akov for a bowl of lentil soup.
As Gil Marks writes in the Encyclopaedia of Jewish Food, “ln Biblical times, lentils were the second-most-consumed food among the Jewish people, following only bread.”
Today, lentils are eaten worldwide in many different dishes. You can cook them into soups, stews, breads, baked goods and even sweets. Lentil dishes are most widespread throughout South Asia, the Mediterranean and Middle East, West Asia/Arabia, and Latin America.
Nutritional Benefits of Lentil Soup
Variations on lentil soup are enjoyed in many cultures worldwide. Lentils, the main ingredient, are a powerhouse of nutrients. They offer a high protein content that is especially beneficial for vegetarian and vegan diets. Lentils are rich in dietary fibre, which promotes digestive health and encourages a diverse and healthy gut microbiome.
Lentils are also an excellent source of essential vitamins and minerals, including B vitamins, copper, manganese, potassium, and zinc. These nutrients play a crucial role in cellular health, immune system support, and overall wellbeing. Lentil soup helps to nurture the body as well as the soul!
In addition, warming spices such as turmeric and cumin, not only add depth and flavour but also contain polyphenols and have anti-inflammatory effects. A squeeze of lemon and a sprinkling of fresh herbs add vitamin C as well as a fresh and elevated taste.
Health, taste and tradition!
Including lentil soup in your Rosh Hashanah menu can contribute to a balanced, nutritious festive meal. This soup supports your body’s health without compromising on taste or tradition. Feel good knowing that you’re serving a dish that is as nourishing as it is delicious!
Dip in your challah and enjoy!
Ingredients in red lentil soup
I make lentil soup to my Mum’s recipe. It is a simple template that is delicious as is, but you can also use it as a springboard for adding additional ingredients and flavours.
To prepare the ‘basic’ version you will need:
- Red lentils – picked over to remove grit and rinsed well in cold water
- Pearl barley or rice – to help thicken the soup and add texture
- Garlic – fresh, or you can use garlic powder
- Cumin and turmeric – for a rich, warm flavour and gorgeous colour
- Salt and pepper – to bring out the flavours of the dish
- Water or stock – can’t make soup without liquid!
- Lemons – for juice, plus I like to serve the soup with wedges for squeezing
- Fresh herbs such as mint, parsley or coriander, plus a drizzle of olive oil and a shake of sumac, to garnish (optional)
Lentil soup variations
If you want to make a thicker, chunkier soup, first saute a mixture of chopped carrots, onions, and celery in a little olive oil. Then add the lentils and continue with the recipe.
If you like a spicier soup, add extra flavour with coriander, ginger, or chilli for some gentle heat. And if you prefer a creamier soup, consider adding some coconut milk or plant-based cream (or dairy cream!) before serving.
A thick and delicious soup
I like my lentil soup quite thick. As a child, we would judge the quality of lentil soup by how well it could hold a spoon upright! If you’re serving this soup as soon as you’ve made it, it will be thick, creamy and delicious. If you prefer a thinner soup, simply add more liquid and adjust the consistency until it meets your preference.
However, know that this red lentil soup will thicken further as it cools. It may even set into a solid block when completely cold! Bear this is mind if you are making the soup in advance.
To reheat, place a pan of soup over a low-medium flame, and heat it gently, stirring often to prevent sticking. The soup will soften and liquefy as it warms up. However, you may need to add extra water (or other liquid) to bring it back to your preferred consistency.
Serving lentil soup
I like to serve this lentil soup with a drizzle of olive oil, and sprinkled with some fresh herbs and a little shake of sumac for some additional colour. It’s a lovely first course to a festive meal, especially with a chunk of challah to dip!
Because it’s thick and filling, consider serving smaller portions if the soup is a starter. However I also enjoy a big bowl as a nutritious lunch, perhaps with some crackers or bread and a portion of salad.
You can also put the hot soup into a thermos flask for winter-time packed lunches. It’s a great pick-me-up on a cold day!
A feast for Rosh Hashanah
I encourage you to include this delicious red lentil soup as part of your Rosh Hashanah feast! Its rich flavours and cultural symbolism make it an ideal choice. This gorgeous soup will bring flavour, meaning and nourishment to your holiday table.
If you want deliciously easy, family-friendly recipes like this delivered straight to your inbox, simply click here to subscribe. (Of course, I’ll never pass on your email address to anyone.)
📖 Recipe
Simple red lentil soup
Ingredients
- 275 g red lentils picked over to remove grit and washed well in cold water
- 2 cloves garlic, crushed or minced
- 1 tablespoon ground cumin
- ½ tablespoon turmeric
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 2 tablespoon pearl barley OR rice
- 900- 1000 ml water (optional: add 2-3 tablespoon homemade soup powder or bouillon powder)
- 1-2 lemons – for juice and as wedges when serving
Optional extras
- 1 tablespoon olive oil (optional)
- 1 medium onion (optional)
- 1 carrot (optional)
- 2 sticks celery (optional)
- ½-1 teaspoon ginger, ground coriander, chilli powder (optional)
To serve (optional)
- Fresh parsley, coriander (cilantro), mint – to taste
- extra virgin olive oil, for drizzling
- sumac
Instructions
- 1 tablespoon olive oil (optional), 1 medium onion (optional), 1 carrot (optional), 2 sticks celery (optional)If using, finely chop the onion, carrot and/or celery. Heat the olive oil in a sturdy, heavy-bottomed saucepan, and add the vegetables. Sauté for 5-10 minutes until soft, then continue as below.Otherwise, go straight to step 2!
- 275 g (1½ cups) red lentils, 2 cloves garlic, crushed or minced, 1 tablespoon ground cumin, ½ tablespoon turmeric, ½ teaspoon salt (or to taste), 2 tablespoon pearl barley OR rice, 900- 1000 ml (4-5 cups) water, ½-1 teaspoon ginger, ground coriander, chilli powder (optional), ¼ teaspoon black pepper (or to taste)Add the washed lentils, garlic, cumin, turmeric, salt, pepper, barley or rice, and water, to a heavy-bottomed saucepan and mix well. (This is the pan that already contains your sautéed veg, if you're using them.) If you're using additional spices, add them now.Place the pan over a moderate heat and bring to a gentle simmer. Skim off any foam from the lentils if necessary, then cover and allow to bubble gently for 30-40 minutes.
- Once the lentils and grains are soft and cooked through, remove from the heat. I like the texture as it comes, but if you prefer, you can use a stick blender to create a smoother and more creamy soup. Adjust the consistency with additional water or stock to your desired thickness.
- 1-2 lemons – for juice and as wedges when servingAdd a good squeeze of lemon and stir through. Taste and adjust the seasoning, adding more lemon juice, salt, pepper etc to taste.
- 1-2 lemons – for juice and as wedges when serving, Fresh parsley, coriander (cilantro), mint – to taste, extra virgin olive oil, for drizzling, sumacServe the soup sprinkled with plenty of chopped fresh herbs, if using, plus a drizzle of olive oil and a shake of sumac (optional). Serve with wedges of lemon to squeeze at the table.
Notes
Nutrition
More delicious lentil recipes
If you love this lentil soup, you’ll probably also enjoy these delicious recipes featuring lentils:
- Roasted butternut squash and red lentil soup
- Baked mujadara – Middle eastern rice and lentils
- Tomato and lentil pasta bake with olives
- Easy lentil and mushroom curry with coconut
Lentil Soup for Rosh Hashanah FAQs
Lentil soup is a great dish for Rosh Hashanah due to its rich nutritional value and the symbolism associated with lentils in Jewish tradition. Lentils represent the cycle of life, and are also often seen as a symbol of abundance and prosperity. These are fitting themes for the Jewish New Year’s focus on renewal, and wishing for a prosperous year ahead.
Yes, lentil soup can be made in advance, making it a convenient option for holiday meals. You can store it in the refrigerator for 3-4 days or freeze it for up to 6 months. To ensure the best quality, store the soup in airtight containers. Be sure to reheat thoroughly before serving.
This delicious red lentil soup recipe is suitable for vegans and vegetarians. To make it gluten free and suitable for celiacs and those with a gluten intolerance, be sure to use rice instead of barley, as barley is a gluten-containing grain.
To make lentil soup more festive for Rosh Hashanah, consider garnishing with a drizzle of honey or silan (date syrup), or sprinkling over a few pomegranate seeds along with the fresh herbs. Serve it with fresh warm challah for dipping and enjoy!
Leave a Reply