Ancient Jordanian Lentil & Herb Stew (Nabataean Style)

INGREDIENTS

• 1 cup red or brown lentils

• 1 small onion, chopped

• 2–3 cloves garlic, crushed

• 2 tbsp olive oil (ancient Jordan was known for high-quality olive oil)

• 1 tsp ground cumin

• 1 tsp coriander seed

• Pinch of ground sumac (used historically for tangy flavor)

• Handful of fresh herbs: mint, parsley, or wild greens

• 4 cups water

• Salt (sea salt was available)

• Optional ancient additions:

  • Cracked wheat or barley

  • Dates for sweetness

INSTRUCTIONS

Instructions (authentic ancient-style method):

1. Heat the olive oil in a clay pot or heavy-bottomed pot (replicating ancient cooking vessels).

2. Add the onions and garlic and cook until softened and fragrant.

3. Add the lentils and stir to coat them in the oil and aromatics.

4. Sprinkle in the cumin, coriander, and sumac, warming the spices to release their aroma.

5. Pour in the water and bring the stew to a simmer.

6. Cook for 25–40 minutes, stirring occasionally until the lentils break down into a thick, rustic stew.

7. Add fresh herbs and salt to taste.

8. For a more ancient texture, you can stir in barley or cracked wheat in the last 15 minutes OR add chopped dates for sweetness.

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How people in ancient Jordan would serve it:

• Eaten with flatbread baked on hot stones (like the predecessor to today’s shrak bread).

• Sometimes topped with a drizzle of fresh olive oil or sprinkled with wild herbs.

• Served in a communal bowl and eaten with the hands or bread scoops.