Recipe by Irmgard
Thick and hearty. Perfect for a cold winter evening paired with some good crusty bread. I made this with vegetable stock but you can substitute chicken stock if preferred. From "Jewish Cooking For All Seasons" by Laura Frankel.
- 1⁄4 cup extra virgin olive oil
- 3 carrots, peeled and finely chopped
- 3 stalks celery, finely chopped
- 1 large onion, finely chopped
- 1 fennel bulb, trimmed and finely chopped
- 3 garlic cloves, minced
- kosher salt
- ground black pepper
- 3 cups red lentils, rinsed
- 1 (19 ounce) can chickpeas, drained and rinsed
- 8 cups vegetable stock
- 3 tablespoons lemon juice
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
Directions See How It's Made
- Heat a large saucepan or stockpot over medium-high heat.
- Lightly coat the bottom with olive oil.
- Add the carrots, celery, fennel, onion, and garlic.
- Generously season with salt and pepper.
- Cook, stirring often, until the vegetables are sold and golden brown, about 25 minutes.
- Add the lentils, chickpeas and stock.
- Bring to a boil.
- Cook, stirring occasionally, 20 minutes, until the lentils begin to fall apart.
- Stir in the lemon juice, coriander and cumin.
- Reduce the heat to medium-low.
- Simmer 15 minutes to let the flavours develop.
- Season with salt and pepper to taste.