Potage Esau - Red Lentil Soup

I like to refer to the time period between January 15th and March 1st as "Deepest, Darkest Winter". The holidays are over, and what was desirable around the end of December - snow, winter chill, etc... - is no longer so appealing. Winter has taken a firm hold and the temperatures have plunged. The snow isn't fluffy and charming, it's heavy and dirty. Days are short, though slowly lengthening. Unless you are into winter sports, all you want to do is stay inside where it is warm.

That is why this is the best time of year to pull out your favorite, hearty soup recipes. One of my all-time favorites is a Mediterranean spiced red lentil soup. Known as Potage Esau after the biblical character who sold his birthright to his brother, Jacob, for just one bowl of this delicious soup/potage/stew. There are many recipes for this soup that use different types of lentils, but the bible describes the soup/stew as red. So red lentils it is! Remember that tomatoes were not known to the ancients of the Near East, but red lentils were. This is a great vegetarian soup!

Potage Esau
Serves 6 to 8

• Olive oil for sauteing
• 1 medium Spanish onion, chopped
• 3 medium carrots, diced small
  
• 3 celery stalks, diced small
• 1 fennel bulb, diced small
• 3 garlic cloves, chopped
• 3 cups red lentils
• 6 to 8 cups water
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 3 tablespoons fresh lemon juice
• Salt and pepper to taste
• 1/2 cup chopped cilantro
• 1/2 cup chopped flat-leaf parsley

Heat a large pot over medium-high heat and lightly coat the bottom with olive oil. Add the onion, carrots, celery, fennel, and garlic. Season with salt and pepper, and saute until the vegetables begin to lightly brown. Do this in batches if needed. Add 2 cups of the lentils, 6 cups of water, the coriander, cumin, and lemon juice. Cook until the lentils begin to fall apart, about 15 to 20 minutes. After 15 to 20 minutes, check for seasoning, and add the remaining lentils. Cook for an additional 15 minutes. After 15 minutes, add the chopped cilantro and parsley. Add more water if the soup is too thick, and adjust seasoning. Simmer for an additional 5 minutes and serve.