Lentils in the Bible?!

Yes! They appear in Scripture more than once. The most famous moment?

Esau traded his birthright for a bowl of lentils. Genesis 25.

Imagine being SO hungry you give away your family destiny for soup! (I get it… lentils are good, but Esau—buddy, choose a sandwich or something.)

What kind of lentils did Jesus probably eat?

Back then, the most common were brown lentils, sometimes called “Egyptian lentils.” They’re mild, cozy, earthy, and literally grow everywhere in that region.

Today we also have:

Green lentils — earthy, great in salads.

Red lentils — fast cooking, perfect for soups.

Puy (French) lentils — fancy and dramatic, like the Paris runway of lentils.

Black Beluga lentils — tiny, shiny, and basically the caviar of legumes.

But for our holy culinary adventure, we’re going old-school, brown-lentil style. Think humble peasant food…but make it delicious.

Health benefits (prepare to feel very righteous)

Lentils are:✔ high in plant protein✔ full of iron✔ extremely high in fiber✔ good for your gut✔ great for heart health✔ inexpensive (praise hands emoji!)✔ naturally gluten-free✔ and approved by every grandmother ever.

Also: studies show lentils stabilize blood sugar, may help reduce inflammation, and support healthy cholesterol.

Plus—they’re surprisingly filling. Like, “Esau literally traded his inheritance for them” filling.

Ancient-ish Lentils the Way Jesus Might’ve Enjoyed

(with modern instructions so we don’t end up starting a fire in a clay pot outside)

Ingredients:

• 1 cup brown lentils

• 1 medium onion, chopped

• 2–3 garlic cloves, minced

• 2 tbsp olive oil

• 1 tsp cumin

• 1 tsp coriander

• ½ tsp turmeric

• Salt + pepper

• 4 cups water or broth

• A squeeze of lemon (Jesus probably didn’t have a lemon squeezer, but we’re living our best life)

• Optional: chopped parsley, drizzle of olive oil

Instructions

1. Heat olive oil in a pot (or clay vessel if your kitchen happens to be historically accurate).

2. Add onions + garlic. Cook until it smells heavenly.

3. Add lentils, spices, and water/broth.

4. Bring to a boil.

5. Reduce heat + simmer 30–40 minutes until soft.

6. Add salt, pepper, and lemon juice.

Top with parsley and olive oil like a Mediterranean chef who knows what they’re doing.

What would this have tasted like in Bible times?

Earthy. Savory. Warm. Filling. The ancient Israelites used olive oil generously, seasoned with cumin often, and ate lentils both as stew and mash (like hummus’ humble cousin).

Think comfort food but ancient. Like a weighted blanket for your insides.

A theological note worthy of a second bowl

Jesus came as a humble King—so naturally He ate humble foods. Lentils weren’t fancy. They were daily life. God meets us there too—in the simple places, the everyday moments, the things we often overlook.

He isn’t just the God of celebrations and feasts—He’s the God of ordinary meals that nourish bodies and hearts.

Try this:

Serve with flatbread, olives, figs, or roasted veggies. Bonus points if you eat outside on a warm evening and pretend you’re overlooking Galilean hills.

Close your eyes. Feel the breeze. Open your mouth.Taste biblical history.

And maybe whisper,“Esau, you dramatic little guy… I kind of get it.” 😄

XO, Marie