Easy Instapot Isaiah Stew Recipe

Have you ever wondered what foods were popular in ancient Israel? We know that in Ancient Mesopotamia and in pre-Biblical times onions, celery and carrots were harvested. Spices and herbs including: parsley, sumac, cilantro and cumin were used to add flavor by early cooks. Lentils and grains were a meal staple. We wanted to create a recipe that exuded ancient flavors, but used a modern quick method of cooking.

Make Isaiah Stew with an Instapot.

Isaiah Stew Ingredients:

• 1 carrot
• 1/2 yellow onion
• 1 celery stalk
• 1 clove of crushed garlic
• 1 bay leaf
• 1/4 cup chopped cilantro
• 1 tbsp olive oil
• 3/4 tsp cumin
• 1/4 tsp sumac
• 1/2 tsp dried parsley
• 5 cups vegetable stock
• 1 cup red lentils

How to cook Isaiah Stew:

1. Dice carrot, celery, onion, garlic and cilantro
2. Turn pressure cooker onto brown and add 1 tbsp of olive oil
3. Add carrot, celery, onion, salt and pepper and soften vegetables, about 5 minutes
4. Add garlic, sumac, cumin, parsley and red lentils sauté for 1 minute
5. Add vegetable stock and cilantro dash or salt and pepper, stir
6. Close lid and cook on high pressure for 15 mins
7. Let sit for 5-10 min before releasing pressure
8. Optional – Top with additional cilantro and black pepper

Overview:

• Servings: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes

*If you’d like a thicker consistency add 2 tbsp of pearl barley when you add lentils

Process:

Diced celery, carrots, onions in 1 tbsp of olive oil with salt and pepper

Softened vegetables, added garlic and spices

Added lentils and browned for a minutes, add vegetable stock, cilantro and bay leaf

Let us know what you think of the recipe and leave any recommended variations in the comments. We’d love to know if you have any Biblical recipes.