This isn’t your typical yom tov soup but it’s really worth trying.  You’ll end up making it over and over again!

1 tablespoon olive oil
1 onion, chopped
1 teaspoon minced garlic
2 teaspoons cumin
1 teaspoon cinnamon
½ teaspoon pepper
¼ teaspoon allspice
2 celery stalks, chopped
2 carrots, chopped
1-1/2 cups lentils, rinsed and drained
1 (15 ounce) can tomato purée
2 cups water
6 cups chicken broth
1 pound ground lamb
1 egg
½ teaspoon cinnamon
¼ teaspoon pepper
4 cups chopped spinach

In a large stockpot, sauté the onion and garlic in the olive oil. Add spices and mix well. Add celery and carrots and sauté briefly. Add lentils, tomato purée, water and broth. Bring to a boil; reduce heat, cover and simmer for about 1 hour. Mix together ground lamb, egg, cinnamon and pepper and form into balls. Add to soup, increase heat slightly and simmer until cooked – about 20 minutes. Stir in spinach.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!