Name: A Potage of Lentils
Yield: Serves Four
Ingredients: 1–2 carrots, sliced; 8 garlic cloves, chopped; 1 onion, chopped; lemon slices and chopped fresh flat leaf parsley or coriander (cilantro) leaves, to serve; 1 potato, peeled and diced; 250 g/9 oz/generous 1 cup red lentils; 2 celery sticks, chopped; 1 litre/1¾ pints/4 cups vegetable stock; 1–2 lemons, halved; 2 bay leaves; cayenne pepper or Tabasco sauce, to taste; 2.5 ml/½ tsp ground cumin, or to taste; salt and ground black pepper; 45 ml/3 tbsp olive oil

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This soup is sometimes known as Esau’s soup for the role it played in that Biblical story. Red lentils and vegetables are cooked and puréed, then sharpened with lots of lemon juice. Lentils may be served as part of a meal for shabbat.

Ingredients

45 ml/3 tbsp olive oil
1 onion, chopped
2

Vegan
Soup
Gluten-free

Method

Heat the oil in a large pan. Add the onion and cook for about 5 minutes, or until softened. Stir in the celery, carrots, half the garlic and all the potato. Cook for a few minutes until beginning to soften.
Add the lentils and stock to the pan and bring to the boil. Reduce the heat, cover and simmer for about 30 minutes, until the potato and lentils are tender.

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