Greek
Greek
Olive and caper Paneer Crumble
Weeknight-friendly Paneer Crumble with the olive and caper we come back to again and again. Big...
Greek · Salad
Slow-Cooked Lentil with lemon and oregano
Our tested Slow-Cooked Lentil Grain Bowl: herby, generous, and balanced with lemon and oregano. Serves 8 people with plenty to go around.
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 slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried oregano and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cover and cook gently 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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