Linda Dindzans, dear friend and fellow author, shares two recipes that Jesus might have enjoyed. Also, she is celebrating her debut release of A Certain Man, a Biblical fiction novel I loved! Welcome to Historical Nibbles, Linda!

by Linda Dindzans

Writers of historical fiction who want to create a story that rings true must research many aspects of everyday life. One of the most fun topics for me to research is the foods that were consumed, how they were prepared, and who would have had access to them at the time of Jesus.

The basic diet throughout Roman Palestine included a daily portion of wheat or barley bread, a portion of lentils, peas, some olive oil, and a portion of dried figs or other produce. Fish was part of the diet for those near rivers or the sea but had to be salted for situations where transport was required. Only the wealthy would have been able to readily afford meat— goat, beef, lamb. Commoners would have served meat only at feasts, weddings, or other occasions of great significance.

Kitchens did not exist. In small houses, food was cooked out back over an open fire or in a fire pit. In larger houses, a cookfire would be maintained in a central courtyard and kitchen foodstuffs were kept in a storeroom. Only the wealthiest homes had a dedicated place to cook inside and a fiery oven.

Lentils were a nutrient-rich legume that had been cultivated for thousands of years and were consumed by Romans, Jews, and Samaritans. Lentils were considered almost as important as grain and are mentioned several places in the Bible. Jacob made Esau a red lentil stew for which he traded his birthright. They are listed among the foods brought to David and his followers when they were running from King Saul.  

My debut novel, A Certain Man, set in ancient Samaria at the time of Jesus, mentions characters growing lentils, packing dried lentils to travel, or preparing lentil stew or soup, called “miqpah”, over a cookfire. The stew was often flavored with garlic and combined with other vegetables such as cabbage. What did lentil soup or stew taste like? Our modern diets are varied, so many of you may have an idea, but below is a tasty version you may enjoy.

The following recipe and photos are taken with permission from an excellent website https://thebiblecookbook.com. This site was created by Walterina Bindhu Jachin, a friend, who has combined Bible study  and her love of cooking to place the many food items or meals mentioned in the Bible  in both a spiritual and physical context. She has developed her take on those recipes to cater to today’s palate. 

Jacob’s Red Lentil soup with Oats bread

Red Lentil Soup Recipe:

1 cup red lentils (You can substitute this with yellow or green lentils)

1 cup red beans, cooked

1. large red or white onion, chopped
2. Tbsp. tomato paste

5 cloves garlic, minced

1 tsp. paprika

1/2 tsp. whole cumin seeds

1/2 tsp. whole peppercorns

1 cup chicken stock (Optional: if you want a vegetarian version, you can use a veggie stock )

1 tsp. Serrano peppers or any green pepper of your choice

1 cup cilantro, chopped 2 Tbsp. ghee (clarified butter) salt – as desired 

sour cream, for garnish

Method:

1. Wash and soak the lentils for 1 hr. before starting to cook.
2. Add the soaked lentils, salt, cumin, pepper, 1/2 of chopped onions and garlic, cilantro with 3 cups of water and pressure cook it for 3 whistles. If using a pot, let it simmer with the lid closed until the lentils are soft and mushy.
3. In a pan, add the ghee, and heat to medium. Once the pan is hot, add a pinch of whole cumin seeds, Serrano or green peppers, the remaining chopped onions, garlic and let it cook till the onions are transparent.
4. Add the tomato paste with a couple of teaspoons of water and once its heated through, add the chicken stock and red beans. Let this come to a boil and then add paprika and salt to taste.
5. At this stage, add the cooked mashed lentils and let the soup simmer on low for 20 minutes.
6. Sprinkle with the remaining cilantro, a dollop of sour cream and serve it hot with the Oat bread.

Optionally, you can serve this on rice or a side of pita bread. It’s not just delicious, but also simple and hearty. And NO… no matter how good it tastes, you cannot ask people to give up their rights in return for your soup. LOL!

Oats bread recipe:

Ingredients:

1. cup oats flour  
2. cups whole wheat flour

1 packet Instant yeast  

1. Tbsp. maple syrup or honey

1/4 Tsp salt

3/4 cup warm water  

• Tbsp. butter  

Method:

1.Combine Maple syrup, yeast, with water and let it rise till you see it foaming

2. Add the flour, salt with the yeast mixture and combine it well to form a ball shaped dough 3. Cover it and let it rest in a warm place. I have kept my dough inside the oven with the oven switched off and the lights on.

• After 30 minutes, punch the raised dough, knead it for 2 minutes and form into your desired shape and place it in the loaf pan. And let it rise again in the pan for 30 more minutes.

Melt the butter and apply half of the butter on the dough and coat all around it. Sprinkle some oats on top.

• Preheat the oven to 350 and bake it for 35 minutes or until a knife comes out clean when you poke in the middle. Apply the remaining butter.
• Let it rest for 15 minutes and slice it.

Linda again…For other delicious Bible-based recipes visit https://thebiblecookbook.com. I particularly like the fig pudding with raisin jam!

Blurb

Mara, motherless since birth, is a young Samaritan beginning to discover her love for Samuel—and his for her. Having suffered thirteen years in her drunken father’s house, more servant than daughter, soon she will be deemed mature enough to marry. Will her greedy father consider her heart when he brokers a match?

Amazon

Linda Dindzans, M.D. is a writer with the heart of a healer who offers readers stories of redemption and restoration. Though her compelling characters inhabit the treacherous times of the Bible, Linda believes there is nothing new under the sun. The struggles of her characters still speak to hearts today. Connect with Linda on Facebook: Linda Dindzans, Author, and X:@lindadindzans.