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“And the servant brought forth jewels of silver, and jewels of gold, and raiment, and gave them to Rebekah; he gave also to her brother and to her mother precious things.” – Genesis 24:53

Eliezer gave Rebecca gifts of bracelets and a nose ring, but he brought out all the stops when he went to go meet her family. He presented them with jewels, with silver and gold, with clothing and fabric, and all manner of precious things. What could be more precious than Beluga Black Lentils? Garnished with jewels of pomegranate and mango, and dressed with a sweet and salty lemon-mint dressing.

lentil Salad 2
Bejeweled Beluga Lentils with Lemon Mint Dressing

1 cup black (beluga) lentils
3 cups water
1 tsp salt
1 cup pomegranate seeds
1 cup diced mango
1/2 cup finely chopped scallion
1/2 cup seasoned and toasted sunflower seeds (season with salt and cumin and toast until golden brown)

Dressing:
1/2 cup fresh mint leaves
juice of one lemon (about 1/4 cup)
3 Tbsp. olive oil
1 tsp. sugar
salt and pepper, to taste

Cook lentils with water and 1 tsp salt for about 30 minutes or until lentils are soft (they should still hold their shape though and be somewhat firm). Drain and rinse lentils in a colander or sieve.
Mix lentils with pomegranate seeds, diced mango and scallion.

Mix dressing ingredients in a long/tall container and then puree with an immersion blender.

Pour dressing on top of salad. Garnish salad with toasted spiced sunflower seeds and fresh mint leaves.

This dish should be served warm.

Lentil salad 1

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I’m in a bit of a backlog with my posts, as my Hebrew cookbook came out and I’ve been blessed by a flurry of media attention here (TV, print, radio, online and more…) I’m going to take a break from my Prophecy in the Kitchen posts (even thought I have two recipes from the Book of Amos ready to go: Miniature Summer Fruit Basket Pies and Mashed Potato Mountains with Zaatar, Silan and Red Wine Sauce).

Today I had a journalist come cook with me. She asked me to prepare recipes related to the Weekly Portion of “Chayei Sarah – The Life of Sarah” which spans from Chapter 23 verse 1 of Genesis, to Chapter 25, verse 18. The recipes and photos were too beautiful not to share! And perhaps I will find a way to connect them to some of the books of the prophets as I go, but for now, I wanted to post some of them here.

We made:

Spiced Acorn Squash and Apple Soup in Squash “Wells”

Chicken Thighs in Silan, Beer and Mustard

Bejeweled Beluga Lentils with Lemon-Mint Dressing

Vegetable Bracelets and Rings with Coriander Pesto

Tunnel of Fudge Cave Cake

all the recipes from chayei sarah

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