500 grams red lentils
1 clove garlic
1 rosemary sprig
1 bay leaf
1 pinch chilli pepper
1 pinch cumin
6 tbsp extra virgin olive oil
6 tbsp tomato sauce
2 litres vegetable broth
Salt and pepper to taste
150 grams rice
(or 400 grams mincemeat, in small meatballs to be sautéed in oil)
The origin of this dish comes from the Biblical story of Esau, who sold his firstborn to his brother in exchange for some lentil soup. Red lentils should be used because, according to the Genesis, Esau was red at birth, and he also asked Jacob to eat “some of that red stuff” and he was called Adom, that means “red”.
Chop up onion, garlic, rosemary and bay leaf.
Sauté them briefly in oil and add lentils, already washed and drained.
Season with chilli flakes and cumin; add broth and tomato sauce.
Allow to boil for about one hour and a half, add salt, add rice and cook.
When the soup is ready, you can add some extra virgin olive oil and pepper.
Recipe by Michela Ghiorzi