Genesis 25:34 says, “Then Jacob gave Esau bread and pottage of lentils.”
We know what bread is—although the Old Testament version might look different from what we usually eat today. But what does pottage of lentils mean?
Well, pottage is a thicker soup. And lentils refers to edible legumes, kind of like beans.
Step into our culinary time machine by trying this recipe!
Lentil Pottage
Ingredients
3 tablespoons vegetable oil
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 cups (about 375 grams) dried red lentils
8.5 cups (about 2 liters) vegetable or meat stock
1 bay leaf
A pinch each of herbs like rosemary, thyme, sage, and oregano, to taste
Salt and pepper to taste
1 1/2 tablespoons lemon juice (from about half a lemon)
1 teaspoon ground cumin
Chopped parsley, to serve
2 slices of bread—flatbread, if you can find it
Directions
1. Heat the oil in a pan over a medium heat and cook the onion, celery, and carrot for 10 minutes until soft.
2. Add the lentils and stock. Season with bay leaf, herbs, salt, and pepper.
3. Bring to a boil and turn down heat. Simmer, covered, for 25 minutes or until the lentils are very soft.
4. Add the lemon juice and cumin.
5. Serve with a sprinkle of parsley and a side of toasted bread!
Note: For a different soup texture, try puréeing the finished soup and eat it smooth.