- 2 tablespoons olive or other oil
- 1 large onion, chopped
- 4 stalks celery, chopped
- 2 tablespoons minced fresh garlic
(or 1 teaspoon dry)
- 1-1/2 cups dry lentils
- 2 quarts (8 cups) water
- 4 to 6 chicken bouillon cubes
- Salt and Pepper to taste
Heat the oil in a large pot. Add the
onion, celery and garlic. Sautè until the
onion is transluscent and every thing smells
really good. Add the lentils, water and
bouillon cubes. Bring the mixture to a boil.
Reduce the heat and simmer the pottage over
medium heat for about 45 minutes, or until
the lentils are nice and tender. Taste the
pottage and add salt and pepper to taste.
If you make this with red lentils you can
call it Esau's Pottage because Esau was red
and hairy, just like red lentils. Red
lentils cook faster than brown lentils so
watch them closely. If the pottage seems to
dry out, then add a little more water as
necessary. I prefer this to be thick, but
some may prefer it thinner, like soup.
To read the
story of Esau's Pottage, click here.
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