traditional greek lentils-village life lentils
(1 rating)
From Black Cypress chef/owner Nick Pitsilionis in Pullman, Washington via PNW Farmers' Co-Op. Accompany with rustic bread. As a main dish/meal-in-a-bowl you could serve the lentils over greens (kale, spinach, etc.) and a grain (brown rice, quinoa, bulgur, etc.) A few ribbons of fresh basil was one of several tasty finishing touches. For non-vegans, top with a scattering of feta or myzithra; dollop of plain yogurt. "There's a fitting irony in that with our hectic modern lives, the traditional approach to cooking honest, wholesome food makes as much sense now as it ever did. "
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(1 rating)
yield
6 -8
prep time
10 Min
cook time
25 Min
method
Stove Top
Ingredients For traditional greek lentils-village life lentils
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4 cdried caviar black lentils (also known as beluga lentils)
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1-2fresh bay leaves, rubbed (original recipe indicates between 4-12 bay leaves)
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1-4heads of garlic, peeled and cut in half (used only 2 cloves of garlic in this recipe)
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2 tspsalt
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extra virgin olive oil
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red wine vinegar
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salt and pepper, to taste
How To Make traditional greek lentils-village life lentils
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1Rinse and sort the lentils. Place the lentils and the bay leaves in a large stock pot.
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2Add the peeled garlic to the pot of lentils. Cover with an inch of water and boil gently until the lentils are soft, approximately 15-20 minutes. Add more water if needed. The last 5 minutes of cooking stir in 2 teaspoons of salt.
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3Ladle the cooked lentils into serving bowls. Garnish each serving with a drizzle of olive oil, splash of red wine vinegar. Season with salt and pepper to taste. Posted 5 August 2014
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Categories & Tags for Traditional Greek Lentils-Village Life Lentils:
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