traditional greek lentils-village life lentils

Name: Traditional Greek Lentils-Village Life Lentils
Prep time: 10 min
Cook time: 25 min
Yield: 6
Cuisine: Greek
Ingredients: 4 cup(s) 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 teaspoon(s) salt; - extra virgin olive oil; - red wine vinegar; - salt and pepper, to taste

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19 Pinches 3 Photos

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Vallèe du Willamette, OR

Updated on Aug 5, 2014

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. "

Rate

prep time 10 Min

cook time 25 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

4 cups 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 teaspoons salt
- extra virgin olive oil
- red wine vinegar
- salt and pepper, to taste

How To Make traditional greek lentils-village life lentils

Step 1

Rinse and sort the lentils. Place the lentils and the bay leaves in a large stock pot.

Step 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.
Step 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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