What the Ancient Israelites Ate Jacobs Lentil Stew
This Jacobs Lentil Stew is a hearty, flavorful dish that brings the ancient diet to your table!
Servings: 4 servings
Ingredients
For the Stew:
- 1 cup dried lentils Green or brown lentils work best
- 1 tablespoon olive oil for sautéing
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 bell pepper diced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 4 cups vegetable broth
- 1 can diced tomatoes
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Preparation Steps:
- Rinse the lentils under cold water, removing any debris or stones, and set aside to drain.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant.
- Stir in the diced carrots, celery, and bell pepper. Sauté for another 5-7 minutes until the vegetables start to soften.
- Sprinkle the cumin and coriander over the vegetable mixture. Stir well to coat and cook for about 1-2 minutes to enhance flavors.
- Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat to low.
- Cover and simmer for about 30-35 minutes, or until lentils are tender. Stir occasionally.
- Once cooked, taste and season with salt and pepper as needed. Serve hot, garnished with fresh parsley.
Equipment
- Large Pot or Dutch Oven
- Cutting board and knife
- Wooden Spoon
- Measuring cups and spoons
- Serving bowls
Notes
- For a creamier stew, consider blending a portion of the lentils after cooking.
- Add a pinch of cayenne pepper for a spicier kick.
- Experiment with herbs like thyme or rosemary for added flavor.
- This stew tastes even better the next day as the flavors meld together.