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Esau’s Potage

4.25 from 4 votes
Servings 8 servings


  • 1 pound lentils rinsed, drained and picked over
  • 1 tablespoon olive oil
  • 2 onions chopped
  • 2 carrots chopped
  • 1 large stalk celery chopped
  • 5 cups low sodium chicken broth
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • 1 14.5-oz can diced tomatoes
  • Sea salt and freshly ground black pepper to taste


  • In a soup pot over medium-high heat, add the oil.
  • When hot, add the onion, carrot, and celery.
  • Cook till tender, add everything else except the tomatoes and simmer for an hour.
  • When the lentils are tender, add the canned tomatoes; salt, and pepper to taste and serve.
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