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3 tablespoons vegetable or olive oil
Heat oil in a large, heavy saucepan or Dutch oven over low heat. Add the onions and sauté 10 minutes. Stir frequently.
Add the carrot and garlic to the saucepan and continue sautéing 5 more minutes. Add the celery to the saucepan and continue sautéing 5 additional minutes. The onion will be soft and translucent. (Maintain a very low flame during this sautéing process.)
Add the lentils, broth, and bay leaf. Bring to a boil, reduce the heat to low, and simmer, covered, until the lentils are tender, about 30 minutes.
Discard the bay leaf and season with salt and pepper. Serve hot with pita bread.
Poster's Notes:
I prepared it Friday and added a bone marrow and 4 tiny pieces of meat. Decorate each plate with some parsley. I can perfectly understand how Esau gave his birthright for a bowl of this soup.
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
2 medium yellow onions, chopped
2 to 3 cloves garlic, minced
1 pound (about 2 cups) red lentils, rinsed and drained
3 medium carrots, peeled and chopped
2 stalks celery, diced
8 cups vegetable, beef or chicken broth
1 bay leaf
About 2 teaspoons salt
Freshly ground pepper to taste
This soup is found in Ashkenazi cuisine where it is called "Linzen" and in Sephardic cuisine where it is called "Sopa de Lentejas."