Ingredients:
2 Cups lentils
4 Cups water (I added a bit more near end of cooking)
1/4 Cup Extra Virgin Olive Oil
3 spring onions - chopped (I used green onions)
2 cloves garlic - minced
1 tsp. baking powder
1 tsp. cumin
1 tsp. salt or to taste
Black pepper to taste
Mix together and simmer on low for 1-2 hrs.
It was so amazing to spend
a few days "in the first century" village......
having the opportunity to help with the Olive Harvest!
We felt like we really were back in the time of Jesus,
plucking olives from the ancient trees!
There is even an authentic ancient Olive press there, not to
mention a real donkey that obediently turns the large pressing stone!
 |
| Fellow "villagers" |
you will see the video clip called Olive Harvest 2012 of us bringing in the harvest
of the day led by David theShepherd!!
Hallelujah!!!
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I love seeing these photos of your time in Israel. I think I might have some lentils in the cupboard. This soup looks real good!
ReplyDeleteWhat a wonderful, comforting soup...hope you weathered the storm OK. I'm hoping some day I'll convince Bill to visit the holy land....I love seeing your photos, too.
ReplyDeleteOh I'm going to see that! This was such a great experience for you folks. Thank you for the recipe. It doesn't look as appetizing as some, but it sounds delish.
ReplyDeleteThat was fun! Both John and I are sitting here chuckling at the "hallejulahs."
ReplyDeleteI can see you making that lentil soup and just being reminded in your photos of the importance of each event that you experienced.
ReplyDeleteWhat an amazing trip. I will take time to see that video clip.