Jacob's Red Lentil Pottage (c. 1000 BCE)
This is the hearty, simple stew that was a cornerstone of life in ancient Judea. It’s the "red pottage" for which Esau famously sold his birthright (Genesis 25). It's warm, nourishing, and a direct taste of the past.
SWIPE for the full recipe ->

PREP TIME: 5 minutes
COOK TIME: 25 minutes
SERVINGS: 4

INGREDIENTS:
1 tbsp Olive Oil
1 large Onion, chopped
3-4 cloves Garlic, minced
1 cup Red Lentils, rinsed
4 cups Vegetable Broth or Water
Salt to taste
(Optional ancient spice: 1 tsp Cumin)

METHOD:

In a heavy-bottomed pot, heat olive oil over medium heat. Sauté the chopped onion until soft (about 5-7 mins).

Add the minced garlic (and cumin, if using) and cook for one more minute until fragrant.

Stir in the rinsed lentils, then pour in the broth or water.

Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until the lentils are completely soft and the stew is thick.

Season with salt to taste and serve hot with rustic bread.

NUTRITION (estimated per serving):
Calories: 210 | Protein: 12g | Carbs: 32g | Fat: 4g | Fiber: 9g
SAVE this post to cook 
  a 3,000-year-old recipe!

#CulinaryArchaeology #JewishHeritage #FoodHistory #AncientRecipes #BiblicalFood #LentilStew #RedLentilSoup #LentilRecipe #EasyRecipes #HealthyRecipes #KingDavid #AncientJudea #IronAgeCooking #TasteThePast #HistoricalCooking #VeganRecipes #VegetarianRecipes #PlantBased #GlutenFreeRecipes #SimpleMeals #Foodie #HomeCooking #OnePotMeal #ComfortFood #HeartyFood #JewishFood #AncientHistory #MiddleEasternFood #RecipeShare

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