Rosa Cooking

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Lentil minestrone on the coast

Do you know the story of the Book of Genesis about Esau and Jacob, the sons of Isaac, the grandchildren of Abraham? Although twin brothers, Jacob was always jealous of Esau, the firstborn son with all the rights that belonged to him at the time. But in spirit and thought they were quite different. Esau, the skilful hunter and man of the wilderness, was his father's favorite, and Jacob, meek and wise, calmer in spirit, was dearer to his mother Rebekah. One day Esau returned from the hunt, exhausted, just as Jacob was finishing his lentil soup. So hungry, Esau asked his brother for a plate of that reddish soup. Jacob, who had always wanted greater rights, seized the opportunity and asked Esau for the birthright. The famine was strong enough, and Esau sold his birthright to his brother Jacob for a plate of fine lentil soup.

Preparation steps

  • Peel an onion and chop finely. Cut the bacon into small slices. Finely chop the garlic and herbs (if fresh).
  • Heat the oil in a bowl, then sauté the onion and bacon on it until they turn yellow. Add flour to it, stir to absorb the fat, then cover with plenty of warm water.
  • Add the washed lentils, salt and pepper, add the tomato concentrate and cook covered over a low heat for 15-20 minutes to soften the lentils. Let the liquid in the bowl be twice the volume of the other ingredients.
  • In a slightly softened lentil, add pasta of a smaller size (for stews), finely chopped garlic and spices, and cook for another 10 minutes until the pasta is cooked and the soup is thickened. Finally, sprinkle generously with finely chopped parsley.

Serving

If desired, you can enrich this thick soup with a little grated hard cheese when serving.

Tags

lazy lens manestra stew

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