This old Greek recipe was found written on papyrus in Egypt, and proves that also the ancient Greeks could make great food. Just smell the aromas that spread in the kitchen while it’s cooking! The old recipe doesn’t say anything about amounts, so I’ve experimented to find a dish I like, you can add more or less amounts of whatever you like if you want to experiment further. The original recipe asks for a little anise, I use ouzo, Greek liquor with anise, instead. The lentils taste great with white fish or fried chicken, and are also an original mezé dish.
- 150 g lentils
- 1 red onion, coarsely chopped
- 1 tablespoon red wine vinegar
- 150 ml red wine
- 150 ml stock (water + chicken or vegetable cube is ok)
- 3 tablespoons ouzo
- 50 ml olive oil
- 1 / 2 tsp cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried dill (or about 2 tablespoons fresh – if you use the latter add it at the end of the cooking time.)
- 1 small bunch parsley
- salt, pepper
Wash lentils. Mix everything except the parsley, salt and pepper, and simmer, covered, until you have a thick stew, about 45 minutes. Add a little water if it cooks dry. Add the chopped parsley and season with salt and pepper.