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Vegetarian & Vegan Soups

Potage Esau (Lentil Soup)
Ingredients
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
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Potage Esau (Lentil Soup)

Potage Esau (Lentil Soup)

Potage Esau (Lentil Soup)
One Star Guiding Stars
  • Servings:Serves 6 to 8
  • Prep Time:15 minutes
  • Cook Time:75 minutes
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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