Esau soup

Name: Esau soup
Yield: 8 servings
Cuisine: Boil
Ingredients: 30.00 ml oil; 125.00 g bacon streaky, finely chopped; 3.00 carrots grated; 3.00 celery stalks sliced into rings; 3.00 turnips peeled, grated; 6.00 leeks finely chopped; 3.00 stock cube vegetable; 250.00 g lentils brown, sorted and rinsed; 30.00 ml tomato purée; 2.00 oranges juice only; 1.00 ml cloves ground; 3.00 ml ginger ground; salt and freshly ground black pepper to taste

8 servings

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Pulses

By Food24 November 03 2009

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Ingredients (13)

30.00 ml	oil
125.00 g	bacon — streaky, finely chopped
3.00	carrots — grated
3.00	celery stalks — sliced into rings
3.00	turnips — peeled, grated
6.00	leeks — finely chopped
3.00	stock cube — vegetable
250.00 g	lentils — brown, sorted and rinsed
30.00 ml	tomato purée
2.00	oranges — juice only
1.00 ml	cloves — ground
3.00 ml	ginger — ground
	salt and freshly ground black pepper — to taste

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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.