Edible Parsha Project: Parshat Toldot

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18 Nov 2014

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

egg couple







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

red 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.