Recipe: Jacob's Middle Eastern Lentil Soup
Description: This recipe came out of our home school Bible Workbook called Genesis to Joshua. My children had to make it one day for Bible Class. For those who need a refresher...Esau came in from the wilderness after hunting and sold his birthright to Jacob for some of his soup.
I have to tell you, I have never been a big lentil soup fan, but the lemon juice in this soup really brightens the flavor and I found it to be very pleasing...even my picky eaters enjoyed it!
Ingredients: [{"text": "1 cup dried lentils"}, {"text": "4 cups water"}, {"text": "2 tablespoons olive oil"}, {"text": "1 onion, chopped"}, {"text": "1 red bell pepper, chopped"}, {"text": "1/2 teaspoon ground cumin"}, {"text": "1/4 teaspoon ground red pepper"}, {"text": "1/2 teaspoon salt"}, {"text": "1 tablespoon lemon juice"}]
Instructions: Rinse lentils, discarding and stones, or blemished lentils; drain.
Heat oil in a large saucepan over medium-high heat until hot.
Add onion and bell pepper, cook and stir 5 minutes or until tender.
Add cumin and ground red pepper and stir 1 minute.
Pour in the 4 cups of water and the lentils. Bring to a boil and Reduce heat to low.
Cover and simmer 20 minutes.
Stir in salt and simmer 10 minutes more or until lentils are tender.
Stir in lemon juice and serve.
