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Jacob’s lentil stew

Name: Jacobs lentil stew
Prep time: PT13.5M
Cook time: PT31.5M
Total time: 45 min
Yield: 4
Cuisine: Israel
Ingredients: Redlentils 1 Cup; Vegetable Broth 2 Cup; Small onion, chopped 1; Garlic, minced 1 Cloves; Ground Cumin 1 Tsp; Ground coriander 1 Tsp; Red wine vinegar 1 Tbsp; Israeli Olive oil; Salt, to taste; Fresh parsley, for garnish

“Then Jacob gave Esau bread and pottage of lentiles; and he did eat and drink, and rose up, and went his way: thus Esau despised his birthright.” (Genesis 25:34)

Lentils are one of the oldest cultivated crops in the world, and they have been enjoyed for their delicious taste and nutritional value for thousands of years. They are mentioned in the Bible in several places, including the story of Jacob and Esau, in which Esau sells his birthright to Jacob in exchange for a bowl of lentil stew.

So gather your ingredients, follow the recipe, and in no time you’ll have a steaming pot of Jacob’s lentil stew ready to enjoy.

serves:

Difficulty:

6 / 10

cook time:

45 min

Ingredients

Redlentils 1 Cup

Vegetable Broth 2 Cup

Small onion, chopped 1

Garlic, minced 1 Cloves

Ground Cumin 1 Tsp

Ground coriander 1 Tsp

Red wine vinegar 1 Tbsp

Israeli Olive oil

Salt, to taste

Fresh parsley, for garnish

Instructions

Step 1

Rinse the red lentils and set aside.

Step 2

In a large pot, heat a small amount of olive oil over medium heat. Add the chopped onion and sauté until it is translucent and fragrant, about 5 minutes.

Step 3

Add the minced garlic and sauté for an additional minute.

Step 4

Stir in the cumin and coriander and cook for another minute, or until fragrant.

Step 5

Add the red lentils and vegetable broth to the pot and stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils are tender.

Step 7

Stir in the red wine vinegar and season with salt to taste.

Step 8

Simmer for an additional 5-10 minutes, or until the flavors have melded together.