|Name:||Lenticulae||Contributor:||Leigh Ann Hussey|
|Description:||Imperial Roman lentils, from Apicius||Posted:||2001-08-26|
|Key words:||lentils, leeks||Category:||Side Dishes|
|Ingredients:||1/2 lb green French lentils
2 small leeks (white parts only), chopped
1 large handful fresh cilantro, chopped
2 tsp chopped fresh mint
1 tsp rue
1 tsp ground black pepper, + more for strewing
2 tsp ground coriander
2 pinches asafoetida powder
2 Tbsp red wine vinegar
1 Tbsp honey
3 T fish sauce
1 T reduced grape juice
1 T olive oil
|Preparation:||Soak lentils overnight in water to cover.
Next day, drain, rinse, and add fresh water to them just to cover; bring them to a boil, then simmer gently.
Chop the leeks and cilantro and add them to the lentils.
Combine the herbs and 1 tsp of the pepper and add them along with the liquids, cook until the lentils are tender.
Strew olive oil and the rest of the pepper over the dish just before serving.