Jacob's Lentil Stew
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 10 mins
-
Servings
6 servings
-
Calories
358 kcal
-
Course
Soup
-
Cuisine
Middle Eastern
Jacob's Lentil Stew
Description
This stew begins with sautéing diced onion, garlic, carrot chunks, and celery including leaves in olive oil until golden. Red lentils and barley are added with chicken or vegetable stock, along with fresh cilantro and spices such as cumin, hyssop or parsley, and optional sumac and bay leaf. The mixture simmers covered for 1.5 to 2 hours, thickening as the barley becomes tender and the lentils cook down.
The final texture is thick and hearty, with softened vegetables and tender lentils. The fresh cilantro added at the start and then as a garnish provides bright herbal notes against the earthiness of the cumin and barley. The use of sumac adds optional subtle tartness to the flavor profile.
This stew can be served as a warming main dish or a filling side. Omitting barley or substituting it with brown rice offers gluten-free alternatives and texture adjustments. The recipe suits cooks looking for a flavorful legume-based stew with a blend of spices and fresh herbs.
Ingredients
- 1/2 cup cilantro fresh chopped, divided, aka coriander
- 3 carrot
- 3 celery including leaves
- 2 tablespoons extra virgin olive oil
- 1 onion large, diced
- 1 clove garlic crushed
- 2 cups red lentils dry
- 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 to taste
- black pepper to taste
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
