Greek
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Greek
Garlic and yoghurt Chickpea Chowder
Our tested Braised Chickpea Chowder: herby, generous, and balanced with garlic and yoghurt....
Greek · Soup
Greek Lentil Broth
This Greek Broth leans on feta and dill to do the heavy lifting. We grill the Lentil for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the feta and dill elements, and pat the lentil dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the dried lentils and grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the kalamata olives and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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