By Tali Simon | September 12, 2013
This is #3 in a series of recipes I’ve been testing and sharing from Pam Reiss’s first cookbook, Soup: A Kosher Collection. For more from Pam, check out Pam’s Kitchen. Next up: a giveaway! Stay tuned.
By now, the question is no longer what I’ll be cooking to break a fast, but which soup and bread I’ll choose. At the end of a fast day, especially Yom Kippur, I prefer comfort food to bold flavors. This soup, which uses red lentils as its base and butternut squash and spinach as the main characters, perfectly fits the bill. It feels good and it tastes good — check and check.
Although I usually like my spinach with cheese, using it mildly in a soup is a nice change of pace. If you make it now, all you’ll have to do after Ne’ilah is wait a few minutes for it to warm up on the stove.
Wishing you an easy and meaningful fast! Gmar tov, and see you on the other side.
Recipe at a glance:
- Accessible ingredients? Yep.
- Multiple steps required? Not really, though you do need to add the ingredients to the pot in different stages.
- Left with lots of dirty dishes? A totally reasonable amount.
- Taste worth the effort? Yes!
- Make again? I can definitely see making this again this fall. Love it as a Friday night soup.
From Soup: A Kosher Collection
Yield: 8 servings
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 5 cloves garlic, crushed
- 1 tsp cumin
- 1½ tsp salt
- Pinch black pepper
- Pinch dried chili pepper
- ¾ cup red lentils
- 7 cups water
- 1 small/medium butternut squash
- 3 cups firmly packed fresh spinach leaves (3-4 ounces frozen spinach)
1. In a large soup pot, heat oil and saute onions over low heat until softened, about 5 minutes. Add garlic, cumin, salt, black pepper, and chili pepper, and cook for another 2 minutes.
2. Add the lentils and water. Bring to a boil, then reduce heat to low and cook, covered, for 20 minutes. Add the squash and cook for another 15 minutes. Add the spinach and cook for another 5 minutes. Serve hot.
Make ahead: This soup freezes well.