Potage Esau
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Ingredients (use vegan versions):
- 8 oz red lentils
- 1 large onion
- 3-4 cloves of garlic
- 1 inch fresh root ginger
- 1 medium size carrot
- 1 medium size potato
- 6-8 dry or fresh red chilies
- 2 teaspoons powdered cumin seed
- 2 teaspoons Chili powder
- Water or vegetable stock
- 1 tablespoon of vegetable oil
- Salt and pepper to taste (optional).
Directions:
Wash and soak the lentils, removing any stones, bits and unmentionables. Bring to boil
then simmer in the water or vegetable stock. The amount of water you use depends on how
thick you like your soup. Personally, the thicker the better.
While the lentils are cooking, finely chop the onion, garlic and ginger. Peel and finely
dice the potato. Finely dice the carrot.
Heat the oil in a saucepan, add the onion, garlic and ginger. Cook gently until the
onions are soft and pale gold coloured. Add the powdered spices, cook for one minute
whilst stirring, to prevent sticking. Add the carrot and potato. You may need to add a
little stock or water to prevent the potato starch from sticking. Cook briefly, then add
the cooked lentils and the whole chilies. Bring to simmer and continue simmering until
the potato and carrot are soft.
Adjust the amount of chili to your taste. The final soup should be thick, hot and spicy.
Serve with croutons or toast, and a mixed salad.
Serves: 4
Preparation time: 1 hour
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