Jacob & Esau

As our OT lessons are doing the Abraham cycle, we will soon be coming to Jacob & Esau and the mess of red lentils. I thought I'd pass on two recipes I learned when I sang with a Syro-Lebanese church:

I. Lentil Soup

6 c. water
1 c. lentils, preferably red
1 lg. onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
1/2 cup olive oil
2 Tbs. vinegar or lemon juice
1 small can whole tomatoes (yes, I know they wouldn't have had those in Biblical times)

Saute onions, celery, and garlic in oil in the bottom of a large pot or Dutch oven. Add the other ingredients except the vinegar or lemon juice. Simmer about an hour, until the lentils are tender. Add the vinegar or lemon juice 1/2 hour before serving. Garnish with chopped parsley, dill, or mint. You could brown chicken, beef, or lamb with the onions and/or use broth instead of water if you want a non-vegetarian version.

II. Lentil-Rice Pottage

1 c. lentils, preferably red
3/4 c. uncooked rice
1 Tbs. salt
1/2 c. olive oil
3 large onions, chopped
6 or more c. water

Wash the lentils. Place them in a deep saucepan or Dutch oven. Add water to cover. Add the salt and cook for 20 minutes; add the rice and cook another 20 minutes.

While the rice and lentils are cooking, saute the onions in the oil until golden. Drain the oil into the pot.

Continue cooking until all the moisture is absorbed or evaporated.

Turn onto a platter and top with the onion mixture.

NOTE: For a non-vegetarian version, use broth instead of water and/or saute chicken, beef, or lamb with the onions.

III. Lentil-Bulghur Pottage

1 c. red lentils
1/2 c. bulghur
1 tsp. salt
1/2 tsp. ground pepper
3 large onions, chopped
1/2 c. olive oil
6 c. water

Wash the lentils. Place them in a deep pan or Dutch oven. Cover with water. Boil for 10 minutes. Add the bulghur. Lower the heat and let simmer.

Meanwhile, heat the oil and add the onions. Saute until dark brown. Set aside half.

Drain the oil off the remaining onions into the pot. Add the salt and a little more water. Let simmer; mash with a spoon until the onions are mushy. Add them to the pot and continue cooking until most of the liquid is gone and the contents are soft.

Turn onto a platter and top with the reserved onions.

NOTE: For a non-vegetarian version, saute chicken, lamb, or beef with the onions and/or use broth instead of water.

IV.

Use your favorite recipe for split-pea soup, substituting red lentils for the peas and chicken, beef, or lamb for the ham.