Lentils Jacobs Guile Recipes

LENTILS - JACOB'S GUILE

Lentils - Jacob's Guile image

This is an adaptation from Woman's Encyclopedia of Cookery. The smell of the onions in the olive oil enticed even my children. This is hearty and can be the main dish, or served with lamb. We usually have it over a large bed of spinach. Sometimes we add fresh chopped tomatoes and thinly sliced onions. I certainly feel this is a comfort food.

Provided by Sweetiebarbara

Categories One Dish Meal

Time 1h30m

Yield 1 pot of Jacob's Guile, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups lentils (dry)
3 onions (chopped)
1/4 cup olive oil
1 teaspoon salt
1 cup rice
2 tablespoons butter
3 cups water (approximate)
6 cups spinach (washed and dried in salad spinner)

Steps:

Wash lentils.
Add water to cover lentils, boil for 2 minutes.
Remove from heat, cover, and let stand 1 hour.
Slowly cook onions with salt, in olive oil over low heat, until they start to brown.
Add to lentils.
Rinse rice.
Saute rice in butter until it looses its translucency, and again becomes very white.
Add to lentils and onions.
Add 2 cups water.
Cook until rice and lentils are tender, about 25 minute.
Serve over a large bed of spinach.

Nutrition Facts : Calories 316.8, Fat 13.4, SaturatedFat 3.8, Cholesterol 10.2, Sodium 452.3, Carbohydrate 42, Fiber 6, Sugar 3.4, Protein 8.1

JACOB'S MIDDLE EASTERN LENTIL SOUP

Jacob's Middle Eastern Lentil Soup image

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!

Provided by Chef Buggsy Mate

Categories Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dried lentils
4 cups water
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/2 teaspoon salt
1 tablespoon lemon juice

Steps:

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.

Nutrition Facts : Calories 251.5, Fat 7.5, SaturatedFat 1, Sodium 303.6, Carbohydrate 33.6, Fiber 15.8, Sugar 3.5, Protein 13.1

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