jacob's lentil stew
historical recipe for jacob's lentil stew and background on ancient israelite food and cooking . torah, biblical cooking, israel, neot kedumim
fresh chopped cilantro coriander, divided, carrots, celery stalks, including leaves, extra virgin olive oil, large onion, diced, garlic, crushed, dry red lentils, pearl barley, vegetable or chicken stock, cumin, hyssop or parsley, sumac, bay leaf, salt and pepper to taste
- 1/2 cup fresh chopped cilantro coriander
 - divided
 - 3 carrots
 - 3 celery stalks
 - including leaves
 - 2 tbsp extra virgin olive oil
 - 1 large onion
 - diced
 - 1 clove garlic
 - crushed
 - 2 cups dry red lentils
 - 1/4 cup pearl barley
 - 2 quarts vegetable or chicken stock
 - 1 1/2 tsp cumin
 - 1 tsp hyssop or parsley
 - 1/2 tsp sumac
 - 1 bay leaf
 - salt and pepper to taste

- 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.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1/2 cup fresh chopped cilantro coriander
- divided
- 3 carrots
- 3 celery stalks
- including leaves
- 2 tbsp extra virgin olive oil
- 1 large onion
- diced
- 1 clove garlic
- crushed
- 2 cups dry red lentils
- 1/4 cup pearl barley
- 2 quarts vegetable or chicken stock
- 1 1/2 tsp cumin
- 1 tsp hyssop or parsley
- 1/2 tsp sumac
- 1 bay leaf
- salt and pepper to taste

 ### Assistant: The ingredients you'll need are:
- 1/2 cup fresh chopped cilantro coriander
- divided
- 3 carrots
- 3 celery stalks
- including leaves
- 2 tbsp extra virgin olive oil
- 1 large onion
- diced
- 1 clove garlic
- crushed
- 2 cups dry red lentils
- 1/4 cup pearl barley
- 2 quarts vegetable or chicken stock
- 1 1/2 tsp cumin
- 1 tsp hyssop or parsley
- 1/2 tsp sumac
- 1 bay leaf
- salt and pepper to taste


You can follows these steps to make the recipe:
- 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.
- .

