Potage Esau (Lentil Soup)
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.
Nutrition
Calories: 310 kcalCarbohydrates: 39 gProtein: 15 gFat: 11 gSaturated Fat: 5 gCholesterol: 20 mgSodium: 610 mgFiber: 7 gSugar: 2 g
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
Instructions
- 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