Laganophake: roman lentil & red wine stew

Name: Laganophake: roman lentil & red wine stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: en
Ingredients: 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

Main Dish

2 servings

15 min

20 min

Very Easy

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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.