Jacob’s Lentil Stew from the Bible

Ingredients

• 1 cup Red Lentils (rinsed and drained)
• 0.02 gram Saffron Threads (crushed to release color and flavor)
• 3 cups Water (or vegetable broth for richer flavor)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare Saffron Dye

   Place the saffron threads in a small mortar, add a tablespoon of warm water, and crush gently with the pestle until the liquid turns a deep orange‑red color.

   Time: PT3M

2. Rinse Lentils

   Place the red lentils in a fine‑mesh sieve and rinse under cold running water until the water runs clear.

   Time: PT2M

3. Combine Ingredients

   In the medium saucepan, add the rinsed lentils, 3 cups of water (or broth), the crushed saffron dye, salt, and pepper. Stir to distribute evenly.

   Time: PT2M

4. Bring to a Boil

   Place the saucepan over medium‑high heat and bring the mixture to a rolling boil, uncovered.

   Time: PT5M

5. Simmer Until Tender

   Reduce heat to low, cover partially, and let the stew simmer for 20‑25 minutes, stirring occasionally, until the lentils have broken down and the stew has thickened to a creamy consistency.

   Time: PT25M

6. Final Seasoning

   Taste the stew and adjust salt or pepper if needed. Remove from heat and let stand for 2 minutes before serving.

   Time: PT3M

Nutrition Facts

Calories

180

Protein

12 g

Carbohydrates

30 g

Fat

1 g

Fiber

8 g