Lentil Soup Potage Esau Recipes

THE BEST LENTIL SOUP

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

ESAU'S POTTAGE

Steps:

• Wash lentils thoroughly.
• Add lentils, barley, rice and salt to large pan and cover with plenty of water.
• Cook on low heat until done.
• Cancrockpot for several hours.
• When done, add 4 Tbs yeast, soy sauce, tomatoes, onion powder.
• Pottageshould be moist.
• May bake in 9 X 12 dish.
• Bake covered for 35 minutes at 350F or may be eaten as is.
• Note:High protein when served with 100% whole wheat bread and served with a fruit dish.