During the time of Jesus, food preparation and culinary traditions varied depending on the region and culture. One dish that was commonly consumed during that time was “Lamb Stew with Lentils.” Here’s a recipe that is inspired by the flavors and ingredients of that era:
Please note that this recipe is an interpretation of dishes from that time period, as specific recipes from Jesus’ time may not be readily available. However, it incorporates ingredients that would have been commonly used during that era, such as lamb, lentils, onions, and spices.
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Lamb Stew with Lentils
Print RecipeIngredients
- 1.5 lbs (700g) lamb shoulder, cut into cubes
- 1 cup lentils, rinsed
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tablespoons olive oil
- 4 cups beef or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the lamb cubes and brown them on all sides. Remove the lamb from the pot and set aside.
- In the same pot, add the chopped onion, minced garlic, diced carrots, and celery. Sauté for a few minutes until the vegetables start to soften.
- Return the lamb to the pot and add the lentils. Stir everything together.
- Pour in the beef or vegetable broth, ensuring that the meat and lentils are completely covered. If needed, add more broth or water.
- Season the stew with ground cumin, ground coriander, salt, and pepper. Stir well to combine.
- Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the lamb is tender and the lentils are cooked through, stirring occasionally.
- Taste and adjust the seasoning if necessary.
- Serve the lamb stew with lentils in bowls, garnished with freshly chopped parsley.
