What the Ancient Israelites...What the Ancient Israelites Ate – Jacob’s Lentil Stew

What the Ancient Israelites Ate – Jacob’s Lentil Stew is a main course that serves 6. One portion of this dish contains approximately 25g of protein, 9g of fat, and a total of 422 calories. For $1.56 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe from Tori Avey has 12 fans. A mixture of hyssop, carrots, chicken stock, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is outstanding. Users who liked this recipe also liked Ancient Grains Bread, Chicken and lentil stew with cumin pitta, and Moroccan chickpean and lentil stew.

Ingredients

Cooking Instructions

1. 01

   Roughly chop the cilantro. Scrub the carrots, then cut them into chunks (do not peel).

2. 02

   Cut celery into chunks, including leaves. Reserve.In a medium sized soup pot, heat olive oil over medium heat.

3. 03

   Add diced onion and saute till translucent.

4. 04

   Add garlic, carrot chunks, and celery. Continue to saute till onion turns golden and ingredients begin to caramelize.

5. 05

   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.

6. 06

   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.At the end of cooking, season with salt and pepper to taste.

7. 07

   Garnish bowls of stew with the remaining fresh cilantro.

8. 08

   Serve as a one pot meal or with a side of sliced bread. In Biblical times, this sort of stew was usually served with bread on the side so it would be more filling. While Biblical bread was generally coarse and unleavened, I'd recommend serving this with a rustic whole grain sourdough loaf or bread made from barley.