Greek
Greek
Greek Halloumi Ramen
The kind of Greek plate you make on repeat. feta and dill, a proper glaze, and a finish of...
Greek · Main
Greek Lentil Ragu
A charcoal-grilled take on Lentil Ragu, built on lemon and oregano and finished the way we like it. Ready in about 45 min and easily enough for 8 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano 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 red wine vinegar and the rest of the lemon and oregano 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 dill and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek 
Greek
Greek
Pork Grain Bowl in feta and dill
This Greek Grain Bowl leans on feta and dill to do the heavy lifting. We glaze the Pork for...
Greek
Members
Greek
Feta and dill Chicken Breast Skewers
A charcoal-grilled take on Chicken Breast Skewers, built on feta and dill and finished the way...
Greek
Greek
Steamed Chicken Thigh Ragu
A sun-drenched take on Chicken Thigh Ragu, built on olive and caper and finished the way we...