Jacob’s Stew

Jacob's Stew – Teach One Reach OneIngredients
3 carrots (red or purple carrots are the most authentic)
2 tablespoons olive oil (extra virgin)
1 large onion (diced)
1 clove garlic (diced)
2 cups dry lentils
¼ cup pearl barley
2 quarts vegetable stock
1 teaspoon parsley
¼ cup finely chopped cilantro (optional)
1 ½ teaspoon cumin (optional)

Procedure
Slice carrots into thin slices and dice onion and garlic. In large soup pot, place olive oil. Sauté on stove on medium heat onion, carrots and garlic until onions are translucent. Add vegetable stock, lentils, pearl barley and spices (Note: If you want students to have an authentic taste experience use cilantro and cumin. If you want students to eat a lot of food, many will not like the taste of cilantro and cumin and you may want to omit them.) Bring to a boil. Immediately lower heat and simmer covered until lentils and barley are soft enough to eat – about 45 minutes to 1 ½ hour. Note: This recipe makes a LOT of stew and can feed probably dozens of students a couple of bites.