The Bible, as a religious text, does not contain recipes. The ingredients for food mentioned in scripture reflect the diet of people in the ancient Near East, but descriptions of dishes are simple, leaving room for modern interpretations.
For example, Genesis 25:29–34 tells of Jacob making a red lentil stew, for which Esau trades his birthright. The passage lists only a few ingredients, but modern adaptations expand on this idea with authentic regional foods.
Recipe: Jacob’s lentil stew
This recipe is inspired by the biblical story of Jacob and Esau, using ingredients that would have been available in the region at the time. This kind of one-pot meal was a dietary staple for people in the ancient Near East.
Ingredients
- 1 cup dried brown or red lentils, rinsed
- 1 onion, chopped
- 1–2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable or chicken stock
- 1 tsp cumin
- 1 tsp coriander
- Salt to taste
- Chopped fresh mint for garnish
- Freshly baked flatbread for serving
Instructions
- Heat olive oil in a pot over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.
- Add the rinsed lentils, cumin, and coriander to the pot, stirring to combine. Toast for one minute.
- Pour in the vegetable or chicken stock and bring to a boil. Reduce the heat and simmer for 30–40 minutes, or until the lentils are tender.
- Season with salt to taste.
- Serve hot, garnished with fresh mint and with flatbread for dipping.