Elemental ingredients for my dinner: Esau’s soup, also known as Potage of Lentils.
It is adapted from my often-used soup book, 400 Best-Ever Soups!
- 3 T olive oil
1 onion, chopped
2 celery stalks, chopped
1 or 2 carrots, chopped
8 cloves of garlic
1 potato peeled and diced
9 oz. / generous 1 cup of red lentils, rinsed
1 litre/ 4 cups stock
2 bay leaves
1 or 2 lemons, halved
1/2 tsp cumin
Tabsco sauce or cayenne pepper
salt and pepper to taste
flat leaf parsley to garnish
Heat oil in large pan. Add onions and cook for about 5 minutes, or until softened. Stir in celery, potato, carrots, and half of the garlic. Cook a few minutes until beginning to soften.
Add lentils and stock to pan and bring to a boil. Reduce heat and cover, simmering for about 25 minutes, or until potato and lentils are tender. Add bay leaves, remaining garlic, and half of the lemons to the pan and cook soup for 10 more minutes. Remove bay leaves and squeeze the juice from the remaining lemons. Stir into soup.
Pour soup into food processor or blender and process until smooth. Tip the soup back into the pan and stir in cumin, cayenne or Tabasco sauce, and season to taste with salt and pepper. Ladle soup into bowls and top each portion with lemon slices and parsley.
I used my *zester* and topped the soup with lemon zest. I didn’t have parsley, so I used cilantro, which tasted great. I also put a pinch of Parmesan cheese on top.
Enjoy the orange-red deliciousness!