Lentil Soup RecipeThis Lentil Soup Recipe is a Traditional Jewish soup and is sometimes known as Esau's Soup. Red lentils and vegetables are cooked together and pureed, then sharpened with lemon juice.I love this recipe it is one of the easiest soup recipes to make the kids will really enjoy it and it is also very healthy.
Serves 4
3tbsp Olive Oil 1 Onion, chopped 2 Celery Sticks, chopped 1-2 Carrots, sliced 8 Garlic Cloves, chopped 1 Potato, peeled and diced 250g / 1 cup Red Lentils, picked over and rinsed 1 litre Vegetable Stock 2 Bay Leaves 1-2 Lemons, halved 1/2 Tsp Ground Cumin Cayenne Pepper or Tabasco Sauce, to taste Salt and Ground Pepper Lemon Slices and Chopped Fresh Flat Leaf Parsley, to serve
Heat the oil in a large pan. Add the onion and cook for 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 the boil. Reduce the heat, cover and simmer for about 30 minutes, until the potato and lentils are tender. Add the bay leaves, remaining garlic and half the lemons to the pan and cook the soup for a further 10 minutes. Remove the bay leaves. Squeeze the juice from the remaining lemons, then stir into the soup to taste. Pour the soup into a food processor or blender and process until smooth.(you made need to do this in batches.) Tip the soup back into the pan, stir in the cumin, cayenne pepper, or Tabasco sauce, and season with salt and pepper.
To serve ladle into warmed bowls and top each portion with lemon slices and sprinkling of the chopped flat leaf parsley.
On a hot day you can also serve this soup cold with even more lemon juice.
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