I have a new favorite soup that I like to make for Shabbat Lunch. The reason that I like to make it so much is that it is so ridiculously easy. All you need to do is throw all the ingredients into a crock-pot and leave it until Shabbat morning. I also love that it uses easy ingredients that I always have around the house.

I know that I should have posted this recipe when the parshat hashavua was Toldot, but it just wasn’t cold enough yet to warrant hot soup on Shabbat morning, so I decided to wait. Toldot is the Torah portion where Yaacov buys Asuv’s birthright with a bowl of red lentil soup. I’m not sure that this soup is birthright worthy – I guess that I just take these things a bit more seriously than Asuv – but it is pretty close. Everyone in my family loves it.

1/2 kilo (about 3 cups) red lentils
1 large onion
3 carrots, sliced in rounds
2 celery stalks, chopped
5 cloves garlic, chopped
1 1/2 tsp salt
1 tbsp cumin
water to fill the crock pot

Throw everything into the crock pot.

Set on low a few hours before Shabbat.

Serve the next day for lunch.

It may seem like a lot of water, but if I don’t put that much into my crock pot, the bottom gets all dried out. Even with all that water, it still becomes a really thick soup.

Besides being ridiculously easy to make, this soup is completely fat-free and full of protein. I still get asked all the time if I get enough protein without eating meat. People seem to forget that there are all these amazing foods that make it really not a problem. Either that, or they think all I eat is tofu. Don’t get me wrong, I’m not dissing tofu, but by no means is it a staple of my diet.

It’s going to be a cold one this week, so I’ll be making it again for this Shabbat. Just thinking about it warms me up inside.

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