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traditional greek lentils-village life lentils

(1 rating)
Recipe by
Vallèe du Willamette, OR

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. "

(1 rating)
yield 6 -8
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For traditional greek lentils-village life lentils

  • 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
  • extra virgin olive oil
  • red wine vinegar
  • salt and pepper, to taste

How To Make traditional greek lentils-village life lentils

  • 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

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