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Jacob's Lentil Stew

Historical recipe for Jacob's Lentil Stew and background on ancient Israelite food and cooking. Torah, Biblical cooking, Israel, Neot Kedumim

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

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

Instructions

    Cup of Yum
  1. Roughly chop the cilantro. Scrub the carrots, then cut them into chunks (do not peel). Cut celery into chunks, including leaves. Reserve.
  2. In a medium sized soup pot, heat olive oil over medium heat. Add diced onion and saute till translucent.
  3. 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.
  4. 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.
  5. 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

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

% 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.