This post is dedicated to all the mom’s who spend Friday working (or running errands because they spend every other day working) and are just now starting to cook Shabbos. No worries, this soup takes 10 minutes prep and about a half hour to cook.

I can’t promise this soup’s worth your birthright, but it’s pretty good. We eat it every year on Parshas Toldos in honor of the soup that Esau sold to Jacob. It happens to also be easy, fast and incredibly cheap to make. Esau could have saved himself a lot of trouble and made it himself.

I’m including a delicious Indian dal recipe here as well. Eat it plain, pour it over roasted vegetables (we like it over eggplant, opo, red onions, peppers and garlic) or smear it on bread.

Do yourself a favor, though, and don’t pour any “red stuff” down your throat.

What you can't see is me sticking my face right in that steam
What you can’t see is me sticking my face right in that steam

1 cup green or red lentils, washed and sorted
1 onion
3 cloves minced garlic
3 stalks chopped celery
3 chopped carrots
1 can tomato paste
1 can diced tomatoes
32oz. water or stock
1T salt (more if you use water)
freshly ground pepper

Saute the onion and garlic until brown (about 5 minutes). Add the other vegetables and tomato paste. Saute 2 more minutes. Add the lentils, salt, pepper and stock. Bring to a boil and simmer until lentils are soft (30-40 minutes).

1 cup red lentils (they actually look orange)
3 cloves minced garlic
2T minced ginger
1t garam masala*
1T soy sauce
1t cloves
Red pepper flakes (optional)
Freshly ground pepper to taste

Put the lentils, garlic and ginger in a pot and cover with water. Bring to a boil and simmer for 20-30 minutes, until lentils are soft. Continue to simmer, uncovered, until desired consistency. Add the other spices and soy sauce.

*Available at Whole Foods or in health food aisles. You could omit this, but it won’t taste as authentic.

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