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

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This traditional Jewish soup is sometimes known as Esau’s soup. Red lentils and vegetables are cooked and puréed, then sharpened with tangy lemon. On a hot day, this soup can be served cold, with even more lemon juice.

Ingredients

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

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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A Potage of Lentils

Ingredients

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