This week’s Torah portion includes more details about sacrifices, including the Korban Todah, the Thanksgiving Offering which was brought as expression of thanks to G‑d by someone who experienced any of four specific kinds of danger. The Thanksgiving Offering differed from others in that none of it could be eaten the following day. This meant the giver would share the sacrifice with others, creating the opportunity to publicize the great miracles G‑d had performed to keep him safe.

The dish I prepared this week is a lemon lentil-Swiss chard soup. Soup is one-pot, nourishing dish that can be shared with friends, family and strangers. As you enjoy this soup, think about how you can help the many who do not have enough to eat. Better yet, share it with someone who is hungry. Offering someone soup is an outward-looking joy, and way to make a simple, but significant difference in someone’s life.


  • 1 medium shallot, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 cup lentils, rinsed
  • 2 cups Swiss chard, chopped
  • 1½ cups vegetable broth
  • 3½-5 cups water (depending on how much liquid you want)
  • juice of 1 lemon + grated rind (grate first and then juice the lemon)
  • 1 tbsp. olive oil
  • salt and pepper to taste (this is a great use for last week’s lemon salt)


  1. Dice shallots, celery and garlic. Pour ¾ tbsp. olive oil into a pot on medium heat. Add shallots, celery, garlic. Cook for 3 minutes, stirring frequently.
  2. Add lentils and mix well and cook for 2 minutes. Add vegetable broth and water. Cover pot with lid and bring to a boil. Then, reduce heat and let simmer, approximately 15-20 minutes (lentils should not be fully cooked).
  3. Add chard to soup and mix thoroughly. Let cook for about 5-7 minutes.
  4. Once lentils are fully cooked, remove from heat. Add lemon juice and lemon zest. Add remaining olive oil and salt and pepper to taste. Mix well.