Shabbat fun for children is given a fresh and tasty twist with Edible Parsha projects. These easy to create, hands-on treats are based within context of weekly Torah portion for children of all ages and stages.
Edible Parsha is a creation by Batya Jacob, director of the International Jewish Resource Center for Inclusion and Special Education, a division of Yachad/NJCD.
This week’s parsha starts by discussing the birth of Yaakov and Eisav. Although they are twins, they are very different. The Torah describes Yaakov as smooth skinned and a Torah learner while Eisav is hairy and a hunter. Later in the parsha, the Torah talks about Eisav selling his birthright to Yaakov for a pot of lentil soup.
Project #1: Twins
You can have fun with this. Two bananas side by side can be labeled Yaakov and Eisav. Add licorice strings to Eisav to make him hairy and use a circle of fruit roll on Yaakov for his kippah. The same can be done with hard boiled eggs.
Project #2: Lentil Soup
This vegan lentil soup recipe has been a staple in my household for years. Inexpensive and easy to make, you’ll come back to this recipe again and again.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
• 3 tablespoons olive oil
• 2 cups chopped onion
• 2 stalks celery, chopped
• 3 large cloves garlic, finely chopped
• 1 teaspoon cumin
• 1 teaspoon dried basil
• 1/4 teaspoon salt, plus more to taste
• 1 cup peeled chopped carrots (I julienne mine and then chop)
• 1 14-ounce can crushed tomatoes
• 6 cups low-sodium vegetable broth
• 2 cups water
• 2 cups dry green lentils
• Ground black pepper, to taste
• In a large stock pock, heat the olive oil over medium-high heat, adding the onions, garlic and celery once hot. Stirring often, cook until the onion is fragrant and tender, about 4-6 minutes.
• Add the cumin, dried basil, and salt, and cook for 2 minutes more, stirring constantly.
• Add the carrots, crushed tomatoes, vegetable broth, water, and lentils.
• Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the lentils and carrots are soft.
• Add salt and pepper to taste, and serve hot.
The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.