Rustic Greek Lentils

RusticGreek Lentils

Plant Based / Dairy Free / Gluten Free

Serves 6

An easy wholesome weeknight dish, very simple to make and utterly delicious! 

Prepared in the traditional Greek way, with fresh and dried herbs and spices, and fragrant bay leaves. This is our favourite way to enjoy lentils, which are packed full of goodness and flavour. Perfect served hot with a piece of crusty bread, or cold with a salad.

Ingredients

500g green, brown or speckled lentils, preferably soaked for a few hours or over night*

2tbsp extra virgin olive oil

5 shallots, peeled and finely chopped

1tsp mild curry powder

2tsp chicken seasoning (mixed herbs)

1tsp dried oregano

1tsp sweet paprika

1 400g tin of chopped plum tomatoes

1.2lt water

2tbsp vegetable bouillon powder

2 bay leaves

1tsp honey, sugar, or other vegan alternative

1tbsp soy sauce

2tbsp vinegar

Fresh parsley to serve

Method

In a large, deep lidded pan add the oil and sauté the shallots over medium heat, until they are soft and translucent.

Add all the spices and stir for a couple of minutes until fragrant.

Add the drained lentils.

Pour in the chopped tomatoes and the water with the vegetable bouillon powder. Mix in the bay leaves, honey and soy sauce and cover with the lid. Allow to simmer for 20-25 minutes, stirring occasionally. Most of the water will be absorbed, but some liquid will remain.

Finally, take off the heat and stir in the vinegar. Garnish with the chopped parsley and serve. 

Enjoy!

Notes

Any whole dry lentils can be used for this recipe, apart from red and yellow lentils. We used the speckled variety.

Lentils are an excellent source of B vitamins, iron, magnesium, potassium, and zinc. They’re also a great source of plant-based protein and fibre.

Lentils are a great source of health-promoting polyphenols, which have strong antioxidant and anti-inflammatory properties with potential cancer cell-inhibiting effects.

Lentils may protect your heart by supporting weight loss, preventing homocysteine accumulation in your body, and improving cholesterol and blood pressure levels.

Lentils contain antinutrients such as trypsin inhibitors and phytic acid, which reduce the absorption of some nutrients. Soaking and cooking lentils will minimize these, but regardless, you will still absorb the majority of your nutrients. In this recipe they are combined with tomatoes and parsley, containing vitamin C which aids in the absorption of the iron and other nutrients.

*Soaking lentils makes them easier to digest and quicker to cook. You can also soak them for 24 hours till they sprout, which makes them even more nutritious, without compromising the flavour.