Petitchef

Laganophake: roman lentil & red wine stew

Main Dish
2 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 2
1 cup Masoor lentils

1 large onion, thinly sliced

2 cups water

3/4 cup red wine

1 teaspoon cumin seeds, ground

1-2 teaspoon dried dill

couple of sprigs of fresh thyme and oregano, chopped fine

handful fresh parsley (for garnish)

3 tablespoons olive oil

pinch of aniseed, smashed

sea salt, to taste

Preparation

  • Fry the onion until soft. Add all the other ingredients EXCEPT the thyme, oregano, and parsley.
  • Bring to the boil, lower the heat and simmer, covered, until the lentils are tender, about 45 minutes.
  • Check and stir occasionally, as you want to monitor the water levels. If it's drying out, add some water; if it seems too liquid after 30 minutes or so, take off the lid to let the moisture evaporate.
  • Add the thyme and oregano before serving, when the stew has thickened and the lentil are soft.
  • Check your salt levels and season accordingly at this pont, and to serve, garnish with the parsley.

Photos

Laganophake: Roman Lentil & Red Wine Stew, photo 1Laganophake: Roman Lentil & Red Wine Stew, photo 2Laganophake: Roman Lentil & Red Wine Stew, photo 3





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