Greek
Members
Greek
Lentil Hash in feta and dill
A charcoal-grilled take on Lentil Hash, built on feta and dill and finished the way we like it....
Greek · Main
Lentil Roast in lemon and oregano
A charcoal-grilled take on Lentil Roast, built on lemon and oregano and finished the way we like it. Ready in about 22 min and easily enough for 6 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 steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the kalamata olives and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the fennel 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 mint 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
Members
Greek
Members
Greek
Chicken Breast Medley in olive and caper
This Greek Medley leans on olive and caper to do the heavy lifting. We grill the Chicken Breast...
Greek
Members
Greek
Lamb Cake in olive and caper
Weeknight-friendly Lamb Cake with the olive and caper we come back to again and again. Big...
Greek
Members
Greek
Rustic Halloumi Soup with honey and walnut
This Greek Soup leans on honey and walnut to do the heavy lifting. We slow-cook the Halloumi...