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Lenticula: Lentils with lemon and ground coriander
(originally posted June 2016)
taken from from Mark Grant: Roman Cookery, Serif 2008; original recipe by Anthimus in “On Foods”
200g lentils (he uses Puy, I used ordinary lentils)
1 tsp red vine vinegar (I only had white wine vinegar but I added a dash of red wine)
2 tsp sumac
1 slice of lemon
1 tsp olive oil
2 tsp ground coriander
salt
Boil the lentils in water for about 30 minutes or until tender. Drain off the water, add the seasonings, cover with water and let simmer with the lid on for about 20 minutes.
Add more vinegar, sumac and coriander to taste, a pinch of brown sugar to round it.
A nice, sour and spicy lentil dish. For meat eaters, I am sure some sausages on the side would do well. Serve with bread.
Tastes even better the next day.
taken from from Mark Grant: Roman Cookery, Serif 2008; original recipe by Anthimus in “On Foods”
200g lentils (he uses Puy, I used ordinary lentils)
1 tsp red vine vinegar (I only had white wine vinegar but I added a dash of red wine)
2 tsp sumac
1 slice of lemon
1 tsp olive oil
2 tsp ground coriander
salt
Boil the lentils in water for about 30 minutes or until tender. Drain off the water, add the seasonings, cover with water and let simmer with the lid on for about 20 minutes.
Add more vinegar, sumac and coriander to taste, a pinch of brown sugar to round it.
A nice, sour and spicy lentil dish. For meat eaters, I am sure some sausages on the side would do well. Serve with bread.
Tastes even better the next day.