Greek Lentils (“Fakes”)
My oldest son suggested lentils as a side dish, as opposed to the Greek Rice I made to pair with the Greek meal I created. (See links below.) He wanted something a little more healthy than white rice. (I love an opportunity to create something for someone, especially using ingredients (the lentils) that are not in my usual pantry. Actually, I did have 2 bags that I knew could last a while and I would eventually get to them.) And to create something my kids request is the best reason ever.
Lentils are a fairly common vegetarian staple. Part of the legume family, they are high in fiber and protein. They are a very good source of potassium, B vitamins, and folate, which make them a healthy choice during pregnancy (medicalnewstoday.com).
However, not all lentils are created equal. Certain varieties/colors will cook down and become “mushy” while other lentils will retain their shape. Any lentil will work in this recipe, but the texture you get depends upon the lentil you choose to cook. I chose a blend on the first cooking attempt, so I ended up with a very textural dish. Loved it!
Brown and green lentils tend to hold up well during cooking. Red lentils break down during the cooking process, thus making them ideal for creamy/thick soups and curries. Choose your preference.
The spices in this recipe bring these Greek Lentils to life! I would not omit or substitute any of them. The recipe was written specifically for loads of flavor, and to go with the full Greek meal: Chicken Shawarma, Greek Rice, Hummus, and Tahini Sauce.
Enjoy!
Greek Lentils ("Fakes")
Ingredients
- 1 teaspoon ground cumin, see Notes
- 1 tablespoon smoked paprika, hot or mild
- 2 teaspoons sweet paprika
- 1 teaspoon freshly-cracked black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 2 teaspoons curry powder, hot or mild
- 1 tablespoon sumac
- 1 teaspoon Aleppo pepper, optional
- 1 tablespoon extra-virgin olive oil
- 1 onion, diced
- 1 cup carrots, chopped or sliced
- 1 cup celery, chopped or sliced
- 1 tablespoon garlic, minced
- 1 teaspoon fresh ginger root, grated on a zester
- 1 cup crushed tomatoes
- 3 tablespoons tomato paste
- 8-9 cups low sodium vegetable stock, or chicken or beef stock
- 2 cups lentils, rinsed well
- 2 dried bay leaves
- 1 tablespoon fresh oregano leaves, or 1 teaspoon dried Mediterranean oregano
- kosher salt or sea salt, to taste
- 2 tablespoons cilantro, or Italian parsley, chopped
Instructions
- In a small bowl, mix the cumin, smoked and sweet paprika, pepper, ginger, allspice, curry powder, sumac, and Aleppo pepper (if using). Set aside.
- Heat the oil in a Dutch oven, or other large pot, over medium heat. Once hot, add the onion, carrots, and celery. Season with a pinch of kosher salt. Cook, stirring often, until softened, approximately 2 to 3 minutes.
- Turn the heat down to low, add the garlic and ginger, and stir constantly for 30 seconds.
- Add the spice mixture and stir until fragrant, approximately 3 to 5 minutes.
- Add the crushed tomatoes and tomato paste. Cook, stirring often, for about 3 minutes.
- Add 6 cups of the stock. Increase the heat to medium-high. Taste for any seasoning, especially salt, and adjust as preferred. You will want to taste before simmering because the lentils will be absorbing this liquid. You want it to be flavorful.
- Add the lentils, bay leaves and oregano; stir. Place the lid on the pot, about an inch slightly askew. With the heat still on low, cook the lentils until tender and the mixture has thickened and the lentils are soft, approximately 30 to 35 minutes. Some lentils need more cooking time; adjust as needed. If it is too thick for your liking, add more stock as desired. If the sauce is too thin, remove the lid and cook for another 5 to 10 minutes.
- Taste and adjust seasonings again if needed.
- Sprinkle with cilantro.
- Serve warm with pita bread.
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