Esau's soup '

04899 ESAU SOUP ingredients for 4 PEOPLE 400 g of lentils, 400 g of minced beef, 200 g of tomato sauce, a carrot, a stick of celery, a sprig of parsley, 3 onions (optional), olive oil, salt and pepper to taste Rinse the lentils and place them in cold water for a few hours.

Peel the carrots and onions and slice them thinly.

Clean the stick of celery, and chop finely.

Drain the lentils, rinse again and put them in a large pot.

Add the chopped vegetables, tomato sauce, olive oil and a pinch of salt.

Pour enough water to cover the lentils, bring to a boil and simmer for 20 minutes or until completely cooked.

Place in a bowl half amount of ground meat, add salt and pepper and mix the ingredients.

With his hands formed of meatballs and keep aside.

In a pan with a little oil (or alternatively, though difficult to find, with little goose FAT), Cook the other half of the meat, add salt and pepper, add the cooked meatballs and stir gently.

Add the contents of the Pan, including the condiment, lentils, stir and serve.

One of the most famous dishes of the entire Bible and Jewish tradition, are the lentils, which was prepared a soup so tasty to convince hungry and exhausted Esau to give the birthright (Genesis 25, 29-34).

These legumes were taken also to David in the wilderness (2 Samuel 17, 28), while the prophet Ezekiel ne recommended use for making bread.

Lentils have been a very important component in the diet of the ancient Jews and still play an important role especially for Sephardim who are currently living in Israel, as well as for many Arab populations in the Middle East.

The recipe takes the biblical name plate, but it is, in fact, a traditional Italian dish.