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The NJP Blogs

In this section, we present an ever-growing collection of brief articles, essays, poetry, news, recipes, and more—all contributed by our members.

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Cooking inspiration from our members!

November 2012 Posts


Kosher & Healthy Recipes
Blog Entry

Hearty Tomato Lentil Soup

posted by Devorah Reiss, NJP CommunityThursday, November 29th 2012 @ 2:51 AM

Similar to minestrone, this delicious soup has everything you need for a full meal: veggies, protein, and the option of carbs.  Our family likes it so much that I have to make a full recipe of it once a week and it doesn't even last more than three days.  You can throw this together at breakfast and eat it at dinner after a long day of work.


1-28oz can crushed or cubed tomatoes

1-8oz can tomato sauce (if needed)

1 cup lentils, rinsed

1 can chickpeas and their liquid

a handful of soy flakes (optional)

1-2 sweet potatoes, chopped

1 eggplant, chopped

1-2 zucchini, chopped

1 onion, diced

2-4 cloves of garlic, diced

1/2-1 teaspoon each cumin and paprika

1/4-1/2 teaspoon each cinnamon and nutmeg

4+ cups of water or vegetable broth

a handful of rice/quinoa/orzo


1. Put all ingredients except the rice/quinoa/orzo into a large crock pot (this fills my 6.5 liter crock pot).  Make sure that everything is covered or mostly covered by water.  Cook on low for 8-10 hours.  Stir every few hours.

2. 30-60 minutes before the end of the cooking time, throw in the handful of rice/quinoa/orzo and stir it in.


Note: this soup freezes well - when it sticks around long enough to make it to the freezer!



Devorah Reiss
NJP Community
Devorah said on Thursday, November 29th 2012 @ 3:05 PM:

Served this to my two-year-old tonight and got a "that's good soup!" out of her.  :)

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