Healthy and tasty food doesn't always require hours of work in the kitchen or a pantry full of exotic ingredients. Erez Golko has been cooking for as long as he can remember, always opting for good, accessible ingredients that, when combined correctly, turn even the simplest dish into a true pleasure.
This lentil soup can be prepared exactly as written here, but you can also modify it, adding or omitting ingredients based on what's available in your fridge. Before serving, Erez grates some local yogurt stone (similar to parmesan) on top, which adds a deep, slightly tangy flavor. This yogurt stone can be found at the Wadi Nisnas market in Haifa or in East Jerusalem, but lemon juice or parmesan can also add a nice depth of flavor.
What’s certain is that this soup is a complete meal—perfect for warming up with in the evening while watching TV, and it can be packed as a lunch for work or school the next day.
Black Lentil Soup
Recipe by: Erez Golko
- Preparation time: 10 minutes
- Total time: 50 minutes
- Easy to prepare
Ingredients
250 grams black lentils
2 carrots, chopped into large cubes
2 tomatoes, chopped coarsely
1 fennel bulb, chopped into large cubes
2 celery stalks, finely chopped
1 large white onion, chopped into large cubes
3 Swiss chard stems, chopped coarsely
2 green onion stems, chopped coarsely
¼ cup chopped parsley
4 garlic cloves, thinly sliced
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon paprika
½ teaspoon mixed spice for soup (Hawaij)
For serving (optional): yogurt stone or parmesan
3-4 drops lemon juice (if using yogurt stone, no need)
Chopped parsley or cilantro for garnish
Instructions for making Black Lentil Soup
1. Heat a little olive oil in a large soup pot and sauté the onion until golden.
2. Add all the vegetables, lentils, and spices, and stir.
3. Pour in about 2 liters of water and bring to a boil. Reduce to a low heat and cook until the lentils and vegetables are soft, about 30-40 minutes.
4. Before serving, it’s recommended to drizzle a few drops of lemon juice or grate a little yogurt stone and sprinkle chopped parsley or cilantro on top.
Erez Golko, in collaboration with Sugat
