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
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

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Main Dish

Very Easy

35 min

Preparation

Preparation15 min

Cook time20 min

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.