A Potage of Lentils

banner
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

Method

  1. 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.
  2. 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.