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Potage Esau (Lentil Soup) One Star

Potage Esau (Lentil Soup)

Get Ready

Servings: Serves 6 to 8

Prep Time: 15 minutes

Cook Time: 75 minutes

Ingredients: Add ingredients to List

This recipe was adapted for fresh from Something Old, Something New: Classic Recipes Revised by Tamar Adler. It calls for a bouquet garni, or herb bundle, which imparts flavor and is easy to remove after cooking. To make one, wrap herbs in a piece of cheesecloth and secure with kitchen twine or by tying the ends in a knot. While Adler uses sorrel in this recipe, we've called for spinach, which is more readily available.
2 Tbsp. olive oil
1 small onion, chopped fine
1 small carrot, chopped fine
2 Tbsp. minced fresh rosemary, sage, or marjoram
2 garlic cloves, minced
Salt and pepper
1 lb. brown lentils, rinsed
A bouquet garni of parsley stems, thyme sprigs, and a bay leaf
10 cups water
5 Tbsp. unsalted butter
4 cups thinly sliced spinach
1/2 cup minced fresh parsley
Dry sherry or red wine vinegar, for serving

directions:

1. Heat oil in a large pot or Dutch oven over medium heat until shimmering. Add onion, carrot, rosemary, garlic, and 1/2 teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes. Add lentils, bouquet garni, 1 1/2 teaspoons salt, and water. Bring to a boil, then reduce heat to a simmer, skimming off any foam that rises to the top.
2. Continue to simmer gently until lentils are completely tender, about 1 hour. Remove bouquet garni and discard. Working in batches, carefully transfer about three-quarters of soup to blender (about 5 cups) and puree until smooth; transfer remaining lentils to a medium bowl and set aside.
3. Melt 3 tablespoons butter in now-empty pot. Add spinach and parsley and cook, stirring frequently, until spinach has wilted, 1 to 3 minutes. Add pureed lentils, reserved lentils, and remaining 2 tablespoons butter and cook, stirring gently, until combined. Serve hot with sherry and pepper sprinkled on top.
Source: Hannaford fresh Magazine, March - April 2019

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Quantity Ingredients  
2 Tbsp. olive oil  
1 small onion, chopped fine  
1 small carrot, chopped fine  
2 Tbsp. minced fresh rosemary, sage, or marjoram  
2 garlic cloves, minced  
Salt and pepper  
1 lb. brown lentils, rinsed  
A bouquet garni of parsley stems, thyme sprigs, and a bay leaf  
10 cups water  
5 Tbsp. unsalted butter  
4 cups thinly sliced spinach  
1/2 cup minced fresh parsley  
Dry sherry or red wine vinegar, for serving  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6 to 8
Base Nutrients
Calories 310 kcal (16%)
Calories from Fat 99
Total Fat 11 g (17%)
Saturated Fat 5 g (25%)
Cholesterol 20 mg (7%)
Sodium 610 mg (25%)
Total Carbohydrates 39 g (13%)
Dietary Fiber 7 g (28%)
Protein 15 g (25%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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