Red Stew--worthy of a birthright?

I was inspired to post this recipe after last night's lesson at D6, where Esau trades his birthright for some of the "red lentil stew" that his brother made (Genesis 25:29-34). Although I'm sure it's not worth a birthright, it is mighty tasty, full of healthy ingredients that reportedly ward off colds, and it is probably similar to Jacob's original stew. Red lentils are available at Wheatsfield in the bulk section.


Ethiopian Lentil Bowl
Simply in Season cookbook
6-8 servings
75 minutes total

2 c dried red lentils
2 large onions, finely chopped
1 head (yes, the whole head) garlic (cloves peeled and mashed)
3 T tomato paste
½ t paprika
1 t salt
½ t ground ginger
¼ t pepper
3 c water
¼ c lemon or lime juice

1. Rinse and sort lentils. Cover with water and soak 30 minutes. Drain.
2. Meanwhile, chop onions and mash garlic cloves.
3. In a soup pot sauté onions and garlic in oil over medium-hi heat until golden, about 10 minutes.
4. Mix in tomato paste and paprika. Add remaining seasonings and half the water. Stir well.
5. Add the rest of the water. Stir again, cover, and bring to boil.
6. Add lentils and lower heat. Cook until lentils have softened, 20-30 minutes.
7. Add juice and serve hot.

This is so thick! I often eat it by scooping it up with tortillas or pitas. It’s also amazingly sweet tasting—the garlic mellows from all that simmering. It also freezes really well.

A triple batch will barely fit in my big (8Q?) soup pot.