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Roman recipes
Lentil stew

  • 100g/3 oz lentils
  • 1 onion
  • 125 ml/4fl oz red wine
  • 1 tsp cumin seeds
  • 1 tsp dried dill tops
  • A sprig of thyme
  • A sprig of oregano
  • A handful of fresh parsley
  • 1 tbsp olive oil
  • A pinch of aniseed
  • Sea salt
  • Thinly slice an onion and fry it gently in olive oil until soft and just turning brown.
  • Add 1 pint of water, the red wine and the lentils.
  • Grind the cumin and aniseed in a bowl and stir these into the liquid together with the dill.
  • Bring to the boil, then turn down the heat and simmer, covered, for about 45 minutes or until the lentils are tender.
  • Just before serving, stir in finely chopped thyme and oregano after.
  • Garnish with coarsely chopped parsley and serve
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