Tshulent is the most common stew in the Jewish kitchen. It is tradition not to cook on the Sabbath, so the stew is prepared on Friday evening and left to simmer overnight. Growing up, my mom used to make tshulent on our wood stove during the winter season. I remember the smell in the house was so strong and tempting that it was hard to wait until lunch time. I recreated this favorite stew of mine in vegan form, and the results are outstanding.

Directions

Prepare the Tshulent

1. In a large pot add olive oil, onion, salt, and pepper.

2. Add beans, pearl barley, yams, all seasonings, and water. Bring to a boil and then reduce heat to a simmer. Cook for about half an hour, then pour into a crock pot and cook on low heat for eight to 10 hours.

3. Serve warm.

4. Then add garlic and lentils. Sauté for about five to seven minutes more.