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Clay-Baked Minoan Lentils
Small lentils sweated with leek and garlic, part-cooked on the stove, then finished in a covered clay dish with thyme honey, vinegar and crushed coriander and cumin until plump, glossy and still whole.
- YieldServes 6
- Hands-on40 min
- Total2 h 5 min
- Difficulty
Ingredients
- 160 mlextra-virgin Greek olive oil, plus a little more if the dish looks dry
- 2large leeks, trimmed, washed well and chopped
- 4 clovesgarlic, chopped
- 450 gsmall green or brown lentils, picked over for grit and rinsed
- 2 leavesbay leaves
- 4 sprigsdried Greek oregano
- 1 tbspcoriander seeds, crushed in a mortar or spice grinder
- 1½ tspcumin seeds, crushed in a mortar or spice grinder
- 60 mlGreek thyme, pine or blossom honey
- 2 tbspred wine vinegar
- to tastesea salt
- to tastewater or vegetable broth, as needed to cover the lentils
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