Enjoy your lentils Roman style! This recipe comes from a book written by the Roman physician Anthimus around 500 B.C.
“Lentils are good when washed and carefully boiled in fresh water. Make sure that the first lot of water is poured away, and a second lot of water added as required, but not too much, and then boil the lentils slowly on the stove. When they are cooked, add for seasoning a little vinegar, together with the addition of that spice which is called Syrian sumach. Sprinkle a spoonful of this spice over the lentils while they are still on the fire and stir in well. Take the lentils off the fire and serve. You can add for flavouring a good spoonful of oil from unripe olives to the second lot of water while the lentils are still cooking, as well as one or two spoonfuls of coriander including the roots – not ground but whole – and a pinch of salt for seasoning.” – Anthimus, On Foods.
Here’s how to adapt this ancient recipe for your modern kitchen.
Gather these items:• 6 oz. Lentils
• 1 Tbsp. red wine vinegar
• Juice of ½ a lemon
• Olive oil
• 2 tsp ground coriander seeds
• Sea Salt
• Fresh coriander leaves and lemon slices for garnish.
Next, follow these simple steps:1. Boil the lentils in 1 pint of water for about 30 minutes, or until tender.
2. Drain off the water and add vinegar, lemon juice, a slice of lemon, olive oil, half a wineglass of water, and the ground coriander.
3. Season with salt and simmer gently with lid on for 20 minutes.
4. Serve garnished with coriander leaves and lemon slices.