Monday, April 07, 2008

Vegan potage esau

If you've only had lentil soup from a can, no wonder you don't like it! Fresh, homemade potage esau is a really delicious winter supper. Made with fresh tomatoes and spinach, it's simultaneously mild and flavorful. A hearty bowlful goes great with fried sweet potatoes and a green salad.

Potage Esau

3 T. olive oil
1 heaping c. coarsely chopped onion
1 t. rice vinegar
1 c. brown lentils
½ c. brown rice, uncooked
4 c. vegetable broth or water
1 t. basil
1 t. cumin
½ t. ground pepper
¼ t. coriander
¼ t. cayenne
½ t. Sriracha sauce (optional)
1 ½ c. diced tomatoes
1 c. roasted red or orange peppers, seeds and skins removed

Sautee onion in the olive oil for five minutes over low heat. Add the rice vinegar and sautee three more minutes. Add lentils, rice, and broth (or water) and bring to a boil. Add basil, cumin, ground pepper, coriander, cayenne, and optional Sriracha. Reduce heat to low and simmer 40 minutes, stirring occasionally. Slice the roasted peppers. When ready to serve, turn off heat and stir in the roasted peppers.


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