Thursday, 15 November 2012


This has been a very busy week. Our Beit Kenneset is getting a new sefer Torah! Tonight we had an event with the sofer at our house to thank the major donors. On Sunday we will be having the siyum sefer Torah. I am very excited. This business was reason #1 for a smaller parasha project.
The second reason is that the well from last week stayed in Cohava's classroom until Tuesday. Every day a dejected Gabi asked,  "When is it my turn for the well?" On Wednesday Gabi finally brought it to school. Thankfully this week's parasha also has wells and she told her teachers all about 'melech-avi-melech' and the fight over the wells.
Gabi asked, "Can I bring the project to school first this week?"
"There is nothing to bring to school this week," I replied.
"Nooooo!" yelled Cohava.
"I was thinking about making something to eat," I explained. "What food do you think we should make?"
"Ice cream," suggested a hopeful Cohava.
"Soup!" Gabi yelped.
"Red soup," Cohava added.
"Pour it down my throat," Gabi growled in a scary voice.

My usual red lentil soup is Moroccan and not very red. I think we make this soup instead:
Persian Style Red Lentil Soup
2 tablespoons vegetable oil
1 medium onion, chopped finely
1 carrot, chopped finely
1 celery, chopped (optional)
2 -3 garlic cloves, crushed and minced
1 (15 ounce) can chopped tomatoes
4 cups vegetable stock or 4 cups chicken stock
1/2 cup red lentil, rinsed
1 bunch parsley, chopped (or 2tbs dried)
1 tablespoon dried dill
1 -2 tablespoon sumac
1 dried lime (strongly preferred, but can substitute with 1/4 c lime or lemon juice)
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 bay leaf
salt and pepper

Heat oil in a medium pot over medium heat. Add the onion, celery, carrot and garlic. Cook until the onion is softened.
 Stir in the turmeric and paprika. Add tomatoes and stock along with the dried lime. Bring to a boil, cover, lower heat and simmer for 20 minutes. If the dried lime is still floating, cut it in half with a knife or kitchen scissors now that it is softened.
Add the lentils, return to a simmer. Cover and cook 15-20 minutes or until the lentils are cooked.
Using an immersion blender or regular blender, puree half the soup, return to the pot.
Add sumac and parsley/other herbs, cook 5 minutes longer.

Sorry no pictures this week. Maybe I will post some of the Siyum Sefer Torah.
Shabbat Shalom

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