Laganophake: roman lentil & red wine stew

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

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.

Questions

Photos of members who cooked this recipe