Traditional Greek Lentils-Village Life Lentils

C G

By
@Celestina9000

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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Rating:

Comments:

Serves:

6-8

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

4 c
dried caviar black lentils (also known as beluga lentils)
1-2
fresh bay leaves, rubbed (original recipe indicates between 4-12 bay leaves)
1-4
heads of garlic, peeled and cut in half (used only 2 cloves of garlic in this recipe)
2 tsp
salt
extra virgin olive oil
red wine vinegar
salt and pepper, to taste

Directions Step-By-Step

1
Rinse and sort the lentils. Place the lentils and the bay leaves in a large stock pot.
2
Add 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.
3
Ladle 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

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Greek
Dietary Needs: Vegetarian, Vegan
Hashtags: #Vegan, #1-pot meal