Jacob's Lentil Stew
User Reviews
5.0
168 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 10 mins
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Servings
6 servings
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Calories
358 kcal
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Course
Soup
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Cuisine
Middle Eastern
Jacob's Lentil Stew
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Historical recipe for Jacob's Lentil Stew and background on ancient Israelite food and cooking. Torah, Biblical cooking, Israel, Neot Kedumim
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Ingredients
- 1/2 cup fresh chopped cilantro (coriander), divided
- 3 carrots
- 3 celery stalks, including leaves
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 1 clove garlic, crushed
- 2 cups dry red lentils
- 1/4 cup pearl barley (omit to make gluten free)
- 2 quarts chicken stock (or use vegetable stock to make vegan)
- 1 1/2 teaspoons cumin
- 1 teaspoon hyssop or parsley
- 1/2 teaspoon sumac (optional)
- 1 bay leaf
- salt and pepper to taste
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Instructions
- Roughly chop the cilantro. Scrub the carrots, then cut them into chunks (do not peel). Cut celery into chunks, including leaves. Reserve.
- In a medium sized soup pot, heat olive oil over medium heat. Add diced onion and saute till translucent.
- Add garlic, carrot chunks, and celery. Continue to saute till onion turns golden and ingredients begin to caramelize. Add red lentils and barley to the pot, stir. Cover mixture with 2 qts. of broth and bring to a boil. Reduce heat to a simmer. Add 1/4 cup of the fresh cilantro to the pot along with the cumin, hyssop or parsley, sumac (optional) and bay leaf; stir.
- Cover the pot and let the stew simmer slowly for 1 1/2 to 2 hours, stirring every 30 minutes, until barley is tender and the stew is thickened. Garnish soup with remaining cilantro.
- Gluten Free Modification: Omit the barley for a more soup-like texture, or substitute 1/4 cup brown rice for the barley. Rice is not a Biblical-era grain, but it makes a delicious substitute for those struggling with Celiac or gluten intolerance.
Nutrition Information
Show Details
Calories
358kcal
(18%)
Carbohydrates
51g
(17%)
Protein
23g
(46%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
138mg
(6%)
Potassium
1059mg
(30%)
Fiber
21g
(84%)
Sugar
4g
(8%)
Vitamin A
5300IU
(106%)
Vitamin C
6.9mg
(8%)
Calcium
76mg
(8%)
Iron
5.9mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 23g | 46% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 138mg | 6% |
| Potassium | 1059mg | 23% |
| Fiber | 21g | 84% |
| Sugar | 4g | 8% |
| Vitamin A | 5300IU | 106% |
| Vitamin C | 6.9mg | 8% |
| Calcium | 76mg | 8% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
168 reviews
Excellent
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