Nazid 'adashim — Red Lentil Pottage
A thick pottage of melted red lentils, perfumed with cumin and olive oil, of a beautiful red color. It is not eaten with a spoon but by dipping pieces of flatbread into it.
A thick pottage of melted red lentils, perfumed with cumin and olive oil, of a beautiful red color. It is not eaten with a spoon but by dipping pieces of flatbread into it.
Come near, you who pass by, and be not ashamed of the poor man's pot. See this bowl of red lentils: my ancestor Esau once gave up his birthright for it, so great a hunger makes a man foolish. At my table as at the plowman's, we dip bread and give thanks. Melt the lentils in water until they have no shape, pour olive oil with a generous hand, and let cumin speak last. Wisdom, you see, is knowing how to be satisfied with little.
- •Red lentils — two handfuls per person (base of the pottage)
- •Olive oil — a good drizzle (body and richness)
- •Onion — one, minced (aromatic foundation)
- •Cumin — to taste (signature spice)
- •Salt — a pinch (seasoning)
- •Flatbread of barley or wheat — as desired (utensil and accompaniment)
Nazid 'adashim — Red Lentil Pottage
A thick pottage of melted red lentils, perfumed with cumin and olive oil, of a beautiful red color. It is not eaten with a spoon but by dipping pieces of flatbread into it.
Why this dish? The "red lentil stew" is the most famous pottage in the Hebrew Bible (the one for which Esau sold his birthright). At Solomon's table, descendant of that lineage, this humble stew remained the daily meal, eaten by dipping bread into the common pot.
Come near, you who pass by, and be not ashamed of the poor man's pot. See this bowl of red lentils: my ancestor Esau once gave up his birthright for it, so great a hunger makes a man foolish. At my table as at the plowman's, we dip bread and give thanks. Melt the lentils in water until they have no shape, pour olive oil with a generous hand, and let cumin speak last. Wisdom, you see, is knowing how to be satisfied with little.
Ingredients (period version)
- Red lentils — two handfuls per person (base of the pottage)
- Olive oil — a good drizzle (body and richness)
- Onion — one, minced (aromatic foundation)
- Cumin — to taste (signature spice)
- Salt — a pinch (seasoning)
- Flatbread of barley or wheat — as desired (utensil and accompaniment)
Ingredients
- Red lentils — 250 g (base of the pottage)
- Olive oil — 4 tbsp (body and richness)
- Onion — 1 large, minced (aromatic foundation)
- Ground cumin — 1.5 tsp (signature spice)
- Ground coriander — 1 tsp (roundness)
- Salt — 1 tsp (seasoning)
- Water or broth — 1 liter (cooking liquid)
- Pita or flatbread — for serving (accompaniment)
Method
- Sauté the onion in olive oil until translucent and golden.
- Add cumin and coriander, stir for 30 seconds to release aromas.
- Pour in rinsed red lentils and water, bring to a boil.
- Simmer on low heat for 20-25 minutes, until lentils break down into a thick purée.
- Season with salt, adjust, add a final drizzle of raw olive oil.
- Serve warm in a shared bowl, with flatbread for dipping.
How it was made : In those days, cooking was done in an earthenware pot placed on embers. Lentils, one of the oldest cultivated legumes in the Levant, were dried in the sun and stored for months — a staple food accessible to all, from shepherd to king.
The contemporary twist : A spoonful of Greek yogurt and a few chopped mint leaves on top: the freshness contrasts nicely with the cumin.
Solomon · Charactorium