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.

Persian Tomato and Basmati Rice Soup

This is the ultimate tomato and rice soup. The fragrant spices and exotic ingredients will fill your kitchen with intrigue. This is a variation of the soup that I made for the Rethinking Soup program at the Jane Addams Hull House in Chicago. I also made the Harira recipe below. It was a great time, lots of eager soup eaters who are interested in the world around them. All are welcome at these events. There is free soup and lively "Organic" discussion. Donations are gladly accepted! If you find yourself in the great city of Chicago, stop by on any Tuesday between 12:00 Noon and 1:30. The combination of history, soup, and current organic food trends makes this a worthwhile lunchtime event.

Persian Tomato and Basmati Rice Soup
2 tablespoons olive oil or ghee
3/4 cup carrots, diced small
3/4 cup celery, diced small
1 onion, chopped
1 cup Basmati Rice
4 to 5 cups water or chicken stock
3 cups fresh tomatoes, chopped
1 tablespoon allspice
1 tablespoon coriander
1/2 cup cilantro, chopped
1/4 cup dill, chopped
1 Persian dried lime*
salt and pepper

Place oil or ghee into large pot over medium-high heat. Add carrots,celery,and onion. Saute for 5 minutes until the vegetables soften. Add the rice, tomatoes, liquid, and spices, and dried lime. Bring to a boil, reduce heat to medium-low, cover, and simmer gently for 1 hour, stirring occasionally.

After 1 hour, add cilantro and dill. Season to taste with salt and pepper. Serve in bowls.
This soup will thicken as it sits, so you may need to add more liquid from time to time.

* Dried limes can be found in Persian specialty stores or on-line.

Harira - Feeding The Soul of North Africa

One of the greatest soups in the world is the North African Harira. This soup, popular in Morocco and Algeria, is served at the break- fast meal in the evening during the Islamic Month of Ramadan. A hearty meal in itself, it soothes the body and nourishes the soul after many hours of intense fasting. Harira is also served for weddings, and other important family occasions.

There are many variations of this soup, but it basically consists of lamb, chick peas, lentils, onions, tomatoes, pasta or rice, and a multitude of fragrant spices. It is truly unique, and a soup worth exploring. Just one sniff of the fragrantly spicy pot will transport you to the streets of Morocco.

Harira
2 tablespoons olive oil or butter
1 pound lamb shoulder, cubed
3/4 cup carrots, diced
3/4 cup celery, chopped
1 yellow onion, chopped
1 red onion, chopped
2 pounds fresh tomatoes, roughly chopped
1 cup green lentils
1 pound soaked chick peas, or 1 15 ounce can chick peas
4 ounces vermicelli pasta, broken into small pieces
1 teaspoon turmeric
1 1/2 teaspoons black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
7 cups water
1 bunch cilantro, chopped
1 bunch flat leaf parsley, chopped
juice of 1 lemon
2 large eggs, beaten
salt to taste
lemon slices for garnish

Place oil or butter, lamb, spices, carrots, celery, onions, and tomatoes into a large pot over medium-low heat. Stir for about 5 minutes, and then let simmer for 15 minutes.

Add water, lentils, and chick peas to the pot. Bring to a boil, then reduce heat to simmer and allow the soup to gently simmer covered for 2 hours.

About 15 minutes before serving, turn heat to medium-high and add the pasta or rice. Allow the soup to simmer for 15 minutes, or until the pasta or rice is cooked. Just before serving, add salt to taste, and add the lemon juice, beaten eggs, cilantro, and parsley. Mix thoroughly. Ladle into bowls, and garnish with lemon slice.