Food for Friends

Traditional Jewish Red Lentil Soup - Esau’s soup

Marcia, Richard and Eloise dropped by.
October 2009

Ingredients: 3 tablespoon olive oil, 1 onion (chopped), 2 celery sticks (chopped), 1 or 2 carrots (sliced), 8 garlic cloves (chopped), 1 potato (peeled and diced), 250 grams red lentils (rinsed), 1 litre vegetable stock, 2 bay leaves, 2 lemons (halved), 1/2 teaspoon ground cumin, cayenne pepper or tabasco sauce to taste, salt and pepper, fresh flat leaf parsley to serve

1. Heat the olive oil in large pan, add the onion and cook 5 minutes until softened. Then stir in the celery, carrots, potato and half the garlic. Cook for a few mins until the ingredients beginning to soften

2. Add the lentils and stock, bring to the boil, reduce heat cover pan with lid. Simmer 30 minutes until potato and lentils are tender. Add the cumin and season to taste with cayenne pepper or tabasco sauce, salt and pepper.
3. Add the bay leaves, remaining garlic and lemons to the pan and cook further 10 minutes. Remove the bay leaves and squeeze the juice from lemons and stir well.

4. Pour soup into food processor or blender and process until smooth. Serve with fresh flat leaf parsley.

On a hot summer day's serve soup cold with more lemon juice