Greek · 45 min · serves 4

Fakes (Simple Greek Lentil Stew)

Kept by The Bhook kitchen

Ingredients

• 250 g brown lentils
• 1 onion
• 2 carrots
• 2 cloves garlic
• 3 tbsp olive oil
• 400 g canned chopped tomatoes
• 1 bay leaf
• 1 tsp dried oregano
• 1 tbsp red wine vinegar
• salt and black pepper

Method

1. Rinse the lentils in a sieve under cold water until water runs clear.
2. Chop onion, carrots, and garlic. Heat olive oil in a pot and cook them, stirring, until onion softens and smells sweet.
3. Add the lentils, tomatoes, bay leaf, oregano and 800 ml water.
4. Bring to a boil, then lower heat and simmer uncovered 30–35 min. Lentils should be soft but not falling apart.
5. Season with salt and pepper, then stir in the vinegar. Taste and adjust seasoning as needed.

Add the vinegar at the end. If you put it in too soon the lentils stay stubbornly firm.