Luxembourgish Esaü Soup

Ingredients

• 1 cup (200g) dried lentils 1 cup (200g) dried lentils
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 12g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Rinse the lentils under cold water and drain.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
3. 3.
   Add the minced garlic, bay leaf, and dried thyme to the pot. Cook for an additional minute.
4. 4.
   Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 30 minutes or until the lentils are tender.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Remove the bay leaf from the soup.
7. 7.
   Serve the Esaü Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any debris or impurities.
• Bay leaf — Remember to remove the bay leaf before serving the soup to avoid any unpleasant texture.

Tips & Tricks

• For a creamier texture, blend a portion of the soup using an immersion blender before serving.
• Feel free to add other vegetables like potatoes or leeks for additional flavor and variety.
• Serve the Esaü Soup with crusty bread for a complete and satisfying meal.
• Adjust the seasoning according to your taste preferences.
• This soup tastes even better the next day, so consider making a larger batch for leftovers.

Serving advice

Serve the Luxembourgish Esaü Soup hot in individual bowls. Garnish each serving with fresh parsley for a pop of color and added freshness. Accompany the soup with a side of crusty bread for a complete and satisfying meal.

Presentation advice

Present the Esaü Soup in rustic bowls, allowing the vibrant colors of the vegetables to shine through. Place a sprig of fresh parsley on top of each bowl for an elegant touch. Serve the soup alongside a basket of warm crusty bread to enhance the visual appeal and create a cozy atmosphere.