Mjeddrah or Esau’s Lentil Soup

Dianna Milhizer Springfield, VA

Prep. Time: 15 Minutes
Cooking Time: 6–8 Hours


  • 1 cup chopped carrots
  • 1 cup diced celery
  • 2 cups chopped onions
  • 1 Tbsp. olive oil or butter
  • 2 cups brown rice
  • 1 Tbsp. olive oil or butter
  • 6 cups water
  • 1 lb. lentils, washed and drained
  • garden salad
  • vinaigrette

Ideal Slow Cooker Size: 4-Quart


  1. Sauté carrots, celery, and onions in 1 Tbsp. oil in skillet. When soft and translucent place in slow cooker.
  2. Brown rice in 1 Tbsp. oil until dry. Add to slow cooker.
  3. Stir in water and lentils.
  4. Cover. Cook on High 6–8 hours.
  5. When thoroughly cooked, serve 1 cup each in individual soup bowls. Cover each with a serving of fresh garden salad (lettuce, spinach leaves, chopped tomatoes, minced onions, chopped bell peppers, sliced olives, sliced radishes). Pour favorite vinaigrette over all.