Lentils are among the earliest plants cultivated by humans, dating back about 13,000 years, making them a foundational crop for civilization. The oldest site where lentil seeds have been discovered is Tell el-Kerkh in Idlib, Syria. The Sumerians in Iraq grew lentils alongside other grains, and cuneiform tablets have been found with recipes for cooking lentils. Lentils were also known in the Holy Lands since ancient times and are mentioned in the Torah in the story of Esau and Jacob, where Esau traded his birthright for a meal of lentils—a dish that was especially popular and often served at funerals. Lentils are also mentioned in the Quran in the story of the Israelites with Moses in Surah Al-Baqarah, when they requested a variety of foods. Lentils have been cultivated in India for thousands of years, as well as in France, Spain, Italy, Romania, Egypt, and Chile, where they are a major crop, and in the Arabian Peninsula, Yemen, and southern Oman. There are many dishes made with lentils that provide a good source of fiber, protein, and iron, such as mujaddara, lentils with tomatoes, lentils with lemon, lentil fattah, lentils with vinegar, and lentil soup. Today, we’ll make it the way islanders, fishermen, and seafarers do—a simple, delicious recipe that will warm you up on a cold winter day. Let’s see how it’s done.