Greek
Greek
Greek Chickpea Roast
Our tested Charred Chickpea Roast: rustic, generous, and balanced with feta and dill. Serves 4...
Greek · Breakfast
Lentil Bowl in olive and caper
The kind of Greek plate you make on repeat. olive and caper, a proper stir-fry, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper 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 stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the red wine vinegar and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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