Lentil Stew Recipe
Recipe By Tori Avey
Historical recipe for jacob's lentil stew and background on ancient israelite food and cooking. Torah, biblical cooking, israel, neot kedumim.
4.9
11 Rating -
Rate
Non Vegdiet
2hr 10minstotal
10minsPrep
2hr 10m.total
10m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Lentil Stew Recipe
- 1/4 cup Fresh chopped cilantro, divided
- 1.50 Carrots
- 1.50 Celery stalks, including leaves
- 1 tablespoon Extra virgin olive oil
- 1/2 Large Onion, Diced
- 1/2 Clove Garlic, Crushed
- 1 cup Dry Red Lentils
- 0.13 cup Pearl barley
- 1 quart Vegetable Or Chicken Stock
- 3/4 teaspoon Cumin
- 1/2 teaspoon Hyssop or parsley
- 1/4 teaspoon Sumac
- 1/2 Bay leaf
- As required Salt And Pepper To Taste
Nutrition
value
value
326
calories per serving
17 g Fat9 g Protein32 g Carbs19 g FiberOther
Current Totals
- Fat17g
- Protein9g
- Carbs32g
- Fiber19g
MacroNutrients
- Carbs32g
- Protein9g
- Fiber19g
Fats
- Fat17g
Vitamins & Minerals
- Calcium239mg
- Iron10mg
- Vitamin A5950mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9144mcg
- Vitamin B120mcg
- Vitamin C61mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium175mg
- Manganese2mg
- Phosphorus239mg
- Selenium18mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Tori Avey