Lentil Soup with Matzoh Balls

On some cold winter days when there was not much to do, my sister would take me downtown to wander around a museum.  I only remember visiting the Metropolitan Museum of Art or the Museum of Natural History, not The Frick, Guggenheim, or MoMA (maybe she thought I was too young to appreciate those) but the Met was always my favorite and still is.  We would stop and look at whatever interested us, or go watch a Fred Astaire/ Ginger Rogers movie when they had free screenings.  I think my sister felt responsible for my cultural well-being.

In any case, I loved going, mainly because It felt like a very grown up thing to do.  Even the approach to the Met was exciting, with all those stairs to climb, and then, once you reached the entrance there were crowds of people milling around, taking off their overcoats and shaking off the chill.  The foyer is impressive at any age, but particularly to a young child, and of course you had to get by the solemn guard stationed at the hall leading to the galleries.

My sister was an enthusiastic teacher who at the time was taking an art history course at Hunter College and was eager to share her knowledge.  I credit her for my appreciation of museums and to this day I try to visit the Met when I am in NYC.  I never really thought much about it but earlier this week my younger son called and mentioned that it was really cold day, and to my surprise, my immediate response was to tell him to “go to a museum.”

At the end of the day we would take the train back to The Bronx and of course my mother would have dinner ready and waiting.  Hot soup and warm memories are perfect for cold days.  Thanks Anita!

Lentil Soup with Matzoh Balls

1/ 3 cup olive oil

1 large onion, chopped,

2 stalks celery, thinly sliced

2 carrots, diced

3 cloves of minced garlic

1 pound brown lentils

8 cups chicken broth

1 Tb cumin

1 Tb Paprika

1 1/2 tsp salt

1/2 tsp freshly ground pepper

1 bag baby spinach leaves

In a large pot, sauté  chopped onion in olive oil for a few minutes, or  till translucent.  Add celery, carrots, garlic and cumin and sauté for several more minutes.  Add lentils, chicken broth, paprika, salt and pepper.  Cover, reduce heat to a simmer, and cook for about one hour. Add spinach and serve.  Prepare Matzoh Balls and add one to each serving.  Serves 6-8

Fluffy Matzoh Balls

4 eggs

1/2 cup oil

1 cup Matzoh Meal

1/2 tsp salt

1/2 tsp baking powder

Process all the ingredients in a Cuisinart for about 10 seconds. Place mixture in fridge for about an hour.  Shape into balls and add to a large pot of salted, boiling water.  Cover and cook matzoh balls for about 45 minutes.

Makes 12 matzoh balls.

Enjoy,

Irene