Esau soup

Recipe from: 7/2/1998 12:00:00 AM
Ingredients 13
Servings 8
Time

Ingredients

  • 30
    ml
    oil
  • 125
    g
    streaky bacon, finely chopped
  • 3
    carrots, grated
  • 3
    stalks celery, sliced into rings
  • 3
    turnips, peeled and grated
  • 6
    leeks, finely chopped
  • 3
    vegetable stock cubes
  • 250
    g
    brown lentils, sorted and rinsed
  • 30
    ml
    tomato purée
  • 2
    oranges, juice
  • 1
    ml
    ground cloves
  • 3
    ml
    ground ginger
  • salt and black pepper to taste
 

Method

 
Heat the oil in a large saucepan and fry the bacon until done. Add all the vegetables and stir-fry until glossy. Add the stock dissolved in 2 litres (8 c) water, lentils and tomato puré;e, bring to the boil and simmer until the lentils are tender (about 35 minutes). Add the orange juice, seasonings and salt and pepper to taste. Heat until cooked through and piping hot. Serve with rye bread.
 

Read more on: pulses  |  soup
 

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