Lentil and Onion Pottage

Introduction: A thick midday pottage of lentils simmered with onion, one of the most basic and enduring combinations of the ancient Mesopotamian diet.

Cultural Background: Lentils are among the best-attested legume crops of ancient Mesopotamia, documented in agricultural and ration texts from the earliest Sumerian periods onward, and onions, alongside garlic and leeks, form a well-documented seasoning trio that appears repeatedly across Mesopotamian culinary and administrative sources, including the ingredient list of the tablet recipe ‘Unwinding’.

Tips: – Lentils vary in cooking time depending on variety and age; check for tenderness from the 20-minute mark onward. – Sesame oil was a genuinely significant Mesopotamian cooking fat, well documented in ration and trade texts, and gives this dish a distinctive, historically apt flavour.

Variations: – Naturally vegan as written. – Garlic and leek can be added alongside the onion, following the well-attested Mesopotamian seasoning trio.

Storage: Refrigerate covered for up to 4 days.

Reheating: Reheat in a pot over low heat with a splash of water, stirring, for 6-8 minutes until hot throughout.

Nutrition: Per serving (approx.): 230 kcal, 15 g protein, 34 g carbohydrate, 5 g fat, 9 g fibre.

Q: Were lentils a major crop in ancient Mesopotamia?

A: Yes, lentils are documented in agricultural and ration records from the earliest Sumerian periods onward, making them one of the most consistently attested legume staples of the region.

Q: Why sesame oil rather than another fat?

A: Sesame oil is well documented in Mesopotamian trade and ration texts as a significant cooking fat of the period, distinguishing it from later Mediterranean cuisines that relied more heavily on olive oil.