This week\u2019s 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.<\/p>\n
Project #1: Twins<\/strong><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n 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.<\/p>\n Project #2: Lentil Soup<\/strong><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n 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.<\/p>\n Prep Time: 15 minutes<\/strong><\/p>\n Cook Time: 1 hour<\/strong><\/p>\n Total Time: 1 hour, 15 minutes<\/strong><\/p>\n Ingredients:<\/strong><\/p>\n \u2022 3 tablespoons olive oil Preparation:<\/strong><\/p>\n \u2022 In a large stock pock, heat the olive oil over medium-high heat, adding the onions, garlic and celery once hot. Stirring \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 often, cook until the onion is fragrant and tender, about 4-6 minutes. 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<\/p>\n","protected":false},"author":775,"featured_media":38283,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[12],"tags":[],"class_list":["post-38272","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-education"],"yoast_head":"\n![\"egg](\"http:\/\/www.ou.org\/life\/files\/egg-couple-300x242.jpg\")
<\/p>\n![\"red](\"http:\/\/www.ou.org\/life\/files\/red-lentil-soup-300x199.jpg\")
<\/p>\n
\n<\/em>\u2022 2 cups chopped onion
\n<\/em>\u2022 2 stalks celery, chopped
\n<\/em>\u2022 3 large cloves garlic, finely chopped
\n<\/em>\u2022 1 teaspoon cumin
\n<\/em>\u2022 1 teaspoon dried basil
\n<\/em>\u2022 1\/4 teaspoon salt, plus more to taste
\n<\/em>\u2022 1 cup peeled chopped carrots (I julienne mine and then chop)
\n<\/em>\u2022 1 14-ounce can crushed tomatoes
\n<\/em>\u2022 6 cups low-sodium vegetable broth
\n<\/em>\u2022 2 cups water
\n<\/em>\u2022 2 cups dry green lentils
\n<\/em>\u2022 Ground black pepper, to taste<\/em><\/p>\n
\n\u2022 Add the cumin, dried basil, and salt, and cook for 2 minutes more, stirring constantly.
\n\u2022 Add the carrots, crushed tomatoes, vegetable broth, water, and lentils.
\n\u2022 Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the lentils and carrots are soft.
\n\u2022 Add salt and pepper to taste, and serve hot.<\/p>\n","protected":false},"excerpt":{"rendered":"