When Jacob had cooked stew, Esau came in from the field and he was famished; and Esau said to Jacob, “Please let me have a swallow of that red stuff there, for I am famished”… But Jacob said, “First sell me your birthright.” Esau said, “Behold, I am about to die; so of what use then is the birthright to me?” And Jacob said, “First swear to me”; so he swore to him, and sold his birthright to Jacob. Then Jacob gave Esau bread and lentil stew; and he ate and drank, and rose and went on his way. Thus Esau despised his birthright.
– Genesis 25:29-34
I’m always intrigued by references to food in the Torah, and this passage is one of my favorites. In the passage, Esau sells his birthright to his younger brother Jacob for a bowl of lentil stew. I’ve often wondered how this stew tasted– it must have smelled delicious for Esau to consider selling his birthright. In ancient times, the birthright was a sacred position belonging to the firstborn. The family name and titles were passed along to the eldest son, as well as the largest portion of the family’s inheritance. In the case of Esau and Jacob, birthright was particularly significant, since the holder of the birthright was next in line to carry on the family lineage of the patriarch Abraham. Yet Esau sells his valuable birthright to his brother Jacob for a simple bowl of lentil stew. Either Esau was truly famished, or that must have been some stew!
This week, I set about recreating Jacob’s famous lentil stew using ingredients and spices that were cultivated during Biblical times. The result is a delicious and comforting stew recipe that you can enjoy at home! I doubt I’d sell my birthright for it, but it’s pretty darn tasty. 🙂
In Jewish tradition, it is said that the lentil stew Jacob cooked was meant for his father Isaac, who was mourning the death of his father Abraham (Jacob and Esau’s grandfather). Lentils are a traditional mourner’s meal for the Jews. In The Legends of the Jews, Volume 1, Rabbi Louis Ginzberg explains why:
…the round lentil symbolizes death: as the lentil rolls, so death, sorrow, and mourning constantly roll about among men, from one to the other.
Lentils and barley were particularly important in the Biblical diet. In Eat and Be Satisfied – A Social History of Jewish Food, author John Cooper speaks of the importance of lentils in the ancient Israelite diet, as well as how they were cooked:
Bread was in the biblical phrase the staff of life, but next in importance in the diet of the biblical age was pulse, such as lentils, beans, and peas, which could be made into a pottage or used to supplement bread in a variety of ways… Lentils, which are mentioned four times in the Bible, appear to have been domesticated in the Near East, where carbonized seeds have been discovered dating from 7000 or 6000 B.C.E…. During the Israelite period, cooking pots were made of earthenware and were placed on clay stands built in a horseshoe shape, the opening being used to light the fire under the pot, or food was cooked in pots and suspended from tripods. Both stews (nezid) and soups (marak) of pulse and other vegetables were prepared in these vessels, while garlic and onions were probably used in a similar way by the Babylonians to add flavor to the resulting dish.
Barley was a staple food in the diet of the ancient Israelites. During my visit to Israel last summer, I met with ancient foods expert Dr. Tova Dickstein at Neot Kedumim Biblical Landscape Reserve. She explained to me that barley was the chief grain cultivated in Biblical times, and was eaten more frequently than wheat. Barley was ground and made into bread or cooked into stews. I’ve added a bit of barley to thicken Jacob’s stew and make it a complete protein source, but it you prefer a more soup-like consistency you can leave it out.
Carrots, celery, and onion have been cultivated since pre-Biblical times and the early Bronze Age in Ancient Mesopotamia. Herbs and spices like cilantro, cumin, hyssop, parsley, sumac and bay leaves were well known to ancient cooks, and used to add flavor to otherwise bland dishes. In the Handbook of Life in Ancient Mesopotamia, Stephen Bertman writes about the crops that were cultivated in this region:
The raw materials of the Sumerian diet… were barley, wheat and millet; chickpeas, lentils and beans; onions, garlic and leeks; cucumbers, cress, mustard and fresh green lettuce. The gardens of Mesopotamia, watered by irrigation canals, were lush with fruits and vegetables… As for vegetables, the onion was king, along with its cousin, garlic. Other vegetables included lettuce, cabbage, and cucumbers; carrots and radishes; beets and turnips; and a variety of legumes… To appreciate Mesopotamian daily life our imagination must breath in the pungent aroma of the seasonings that once rose from ancient stoves and filled the air… coriander (cilantro), cress, and sumin; fennel, fenugrek, and leek; marjoram, mint, and mustard; rosemary and rue; saffron, thyme and cumin…
Hyssop and sumac spices were common in Ancient Israel, but they may prove difficult to find in your local grocery store. Hyssop is mentioned in the Torah as a cleansing herb, used for purification rituals. I buy hyssop in bulk from an online spice company because I love its unique flavor (somewhere between parsley and mint). I’ve never seen it in a grocery store, though, except as an ingredient in za’atar spice blends. If you can’t locate hyssop, parsley makes a fine substitute. I found sumac at my local Whole Foods– it has a somewhat lemony flavor. You don’t need it in the stew, but it adds a nice layer of flavor. You could substitute 2 tsps of lemon juice if you wish, but be aware that lemons were not known to cooks in Biblical times.
While the stew that Jacob cooks is clearly described as “red,” no spices that I know of from this time period would tint the stew red. Sumac has a reddish tint, but it should only be used sparingly because it has a pretty strong flavor. I have used red lentils for the recipe, but they cook up a light brown color. I suppose you could add some paprika to achieve a more reddish color, but paprika was not a known spice to the ancient Israelites. At any rate, this stew is delicious. Make it with vegetable broth for a vegetarian pareve meal. Chicken broth adds a nice flavor, though chicken and other meats were considered luxury foods in ancient Israel, so Jacob’s stew was probably vegetarian. It’s a simple and tasty meal, perfect for a cold winter afternoon. Bete’avon!
Gluten Free Modification: Omit the barley for a more soup-like texture, or substitute 1/4 cup brown rice for the barley. Rice is not a Biblical-era grain, but it makes a delicious substitute for those struggling with Celiac or gluten intolerance.
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Jacob's Lentil Stew
Ingredients
- 1/2 cup fresh chopped cilantro (coriander), divided
- 3 carrots
- 3 celery stalks, including leaves
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 1 clove garlic, crushed
- 2 cups dry red lentils
- 1/4 cup pearl barley (omit to make gluten free)
- 2 quarts chicken stock (or use vegetable stock to make vegan)
- 1 1/2 teaspoons cumin
- 1 teaspoon hyssop or parsley
- 1/2 teaspoon sumac (optional)
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Roughly chop the cilantro. Scrub the carrots, then cut them into chunks (do not peel). Cut celery into chunks, including leaves. Reserve.
- In a medium sized soup pot, heat olive oil over medium heat. Add diced onion and saute till translucent.
- Add garlic, carrot chunks, and celery. Continue to saute till onion turns golden and ingredients begin to caramelize. Add red lentils and barley to the pot, stir. Cover mixture with 2 qts. of broth and bring to a boil. Reduce heat to a simmer. Add 1/4 cup of the fresh cilantro to the pot along with the cumin, hyssop or parsley, sumac (optional) and bay leaf; stir.
- Cover the pot and let the stew simmer slowly for 1 1/2 to 2 hours, stirring every 30 minutes, until barley is tender and the stew is thickened. Garnish soup with remaining cilantro.
- Gluten Free Modification: Omit the barley for a more soup-like texture, or substitute 1/4 cup brown rice for the barley. Rice is not a Biblical-era grain, but it makes a delicious substitute for those struggling with Celiac or gluten intolerance.
Mary says
Lovely recipe, thanks for sharing…hope yo see more
Mckinzie says
Can you use split red lentils instead of whole? I only ever see split red lentils in stores. Thanks
Tori Avey says
Yes.
Ileana says
The best lentil soup ever!!
VERONICA says
You just read my curious mind.Wonderful.i want more of these recipes.
Pauline says
Because of you, I got acquainted with lentils, and discovered that they are really good. So, my next recipe was “Jacobs Lentil Soup” and even though I really don’t like cilantro, I hoped that cooked, they would be fine. And it was delicious. Thank you for helping me with a whole new way of cooking.
Tori Avey says
Fantastic Pauline! Love introducing readers to new approaches in the kitchen.
Rachael says
I had this recently in the Nazerath viilage along with the chicken. The food there was the best!! Do you by chance have the recipe for the chicken? I found out after we left that they had the ingredients listed on the table, but didn’t see it while there.
Tori Avey says
Sorry Rachael I have no idea. I’ve been to Nazareth Village before, but I’ve never tried chicken there.
tim moynihan says
Presumably the other 1/4 cup cilantro is a garnish?
Ashley at ToriAvey.com says
Hi Tim, Tori’s assistant Ashley here. Yes, that’s correct!
Ryan says
Hi Tori,
I tried your recipe. It was great. The only thing I couldn’t find was the hyssop, so I used parsley. Since someone else in the comments asked if it’s a good recipe for a crockpot, I can tell you it is, but it takes about 8 – 9 hours on low.
Kim says
I made it to for a chilli and soup cook-off at church and included an info sheet talking about your research. Was pretty good. Neat to know others out there intrigued by the idea of soup from Torah and Bible. Thanks for doing the work for me. I found sumac but not hyysop.
Jean says
Hyssop is available from Amazon.
Holly says
did you add the barley and lentils at the beginning and then 8-9 hours on low?
Sz says
Putting Essau’s desire for Jacob’s red lentil stew in context, Essau stalked&killed Nimrud the ‘mighty hunter [in your face] before the Lord’ and fled for his life, chased by Nimrud’s remaining retinue&bodyguards&expert trackers.
On escaping them, he got home and saw… Jacob&his red lentil pottage…
I could have made the same mistake as Essau and no longer look down at him.
Tonnae says
Oh my.. this is delicious!! I have a love hate relationship with cilantro, but I wanted to stay true to the recipe and threw it in. So glad I did! The combined aromas are heavenly! Cooking on the stove as I type this. Just waiting on the barley… quite impatiently. I keep stealing spoonfuls! Feeling Esau’s pain right now!
Thank you for a great recipe! ❤
Tonnae says
P.S. I didn’t have hyssop so I used parsley. I’m not sure that I’ve even heard of hyssop. Now I’m on a mission to find it and use it the next time I make this. Thanks again! 🙂
Al Fernandes says
Thank you so much for this recipe! Im not Jewish but have always loved the Biblical story of the lentil stew since early childhood ( you can tell I like to eat!). Years ago a Jewish friend mentioned bits of mutton strips might have been tossed in the original?
In any case, none of us were there but thank you for the research that went into this.
jim rudy says
The idea is that it could be anything, really, but was most likely red lentils. Various archaeological evidences and such go into the theory of this stew. My favorite idea is that Jacob was not a hunter. His brother Esau was the hunter. So, it may have been vegetarian. You notice that Esau doesn’t really want to eat it, just have a bite, as though he doesn’t really like it. However, it may have had mutton because that is not something obtained by hunting, and the family was quite wealthy with lots of sheep. This also could be why Esau doesn’t like it much, considering they probably had mutton quite often.
Rick says
Thank you for this incredible recipe. Regarding the possible source of the red color; fresh wild sumac is bright red. If sumac was used in Ya’aqob’s (Jacob’s) recipe I would imagine it was picked fresh and would certainly make the stew red.
jim rudy says
This sounds very likely, thanks for the info. I was going to suggest that red peppers, which are from around the world ( i guess ) make things red, but i like your idea.
Chanelle says
Love the recipes on this site! So tasty and easy to follow.. one question with the soup, would you wash the lentils and pearl barley first?
Tori Avey says
Legumes and whole grains can sometimes contain small stones and other impurities. The rinse allows you to sort through them to make sure that they are pure and clean, with no residue from the fields.
Cindee mayfield says
Looks good ????And I can talk to my 6 year old about the traditions from your wonderful information you provided
Matthew P. Egan says
Awesome! I’ve been looking for a tasty lentil recipe for quite some time. I’ve tried many; this is by far my favorite. Thanks for your effort.
Rebecca C says
I made this soup last night, and it was delicious! Even better today. 🙂
I wasn’t exactly dead on though… I wasn’t paying attention and using curry instead of cumin. It was an unintentional change, but tasty, nevertheless. Next time I’ll be more careful, haha.
marti says
might want to tell folks to remove, discard bay leaf AND garnish with remaining cilantro since we still have 1/4c remaining if we follow directions exactly
this was delicious
thank you
James says
I made it in my school cooking class! It was awesome!
faye davis says
food eating biblical times and the oils too plus to lose weight and not be sick at all
Linda says
This is the best lentil soup I have ever made… thanks for the recipe. I’ve made it several times now – always with subs for lack of ingredients, but today I made it closest to “as written,” and I liked it the best!! I never have barley in the house (though I want to start using it), so I subbed bulgur wheat, and I always sub green/brown lentils for red – even though I like to cook with red lentils. I used a 10 oz bag of frozen mirepoix for the veggies and omitted the cilantro (I don’t like it), and kept all the seasonings as written, including the sumac… I love sumac. Thank you for your recipe. I never had a good lentil recipe until this one.
Ronnie Safreed says
Very interesting about how the Jews saw lentils & how that lentil soup/stew was eaten during mourning the death of family & even friends going back to the death of Abraham over 4000 years ago! The red was the red lentils that were just beginning to cook & ole Easu had to wait some though lentils do not take as long to cook as some other legumes, but maybe if the lentil soup or stew would have been ready Easu may not have sold his birthright & that having to wait a little more could have been the key-factor to sell his birthright The only other red would have been adding beets to the lentils & the beet juice coloring everything else red like “borsht”(beet-soup)! Beets seemed to be native to that region but I doubt Jacob put any in! It was that the lentils were red to start with & just starting to cook when Esau saw & smelled it but having to wait being extremely hungry showed his true sensual appetite, & him being an impatient man even marrying pagan women & rejecting the righteous women like Sarah & Rebeka!