Lunches
Lentils with Vinegar and Olive Oil (Fakes)
sjfegan
Ingredients
- 400g (2 cups) Dried lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 60ml (1/4 cup) Olive oil, plus extra to serve
- 3 tbsp vinegar
- 6 cups water (1.4 litres / 48 fl oz)
- 1 bay leaf
- Salt to taste
Method
- Heat the olive oil in a large pot and sauté the onion and garlic until softened.
- Add the lentils, water and bay leaf.
- Bring to a boil, then reduce to a simmer and cook for 30–35 minutes until the lentils are tender.
- Stir in the vinegar and season with salt.
- Serve hot, drizzled with extra olive oil.
Introduction: A hearty dish of lentils simmered and finished with vinegar and olive oil, a beloved and enduring Byzantine staple meal.
Cultural Background: Lentils formed a fundamental part of the Byzantine diet across social classes, this simple preparation, sharpened with vinegar, reflecting a dish so enduring it remains recognisably similar to fakes soup still eaten in Greece today.
Tips: Add the vinegar toward the end of cooking, as this preserves its sharp, brightening character. Simmer gently, checking occasionally, and add more water if the lentils look dry before tender.
Variations: Add a handful of chopped celery leaves for extra flavour, a traditional addition. Serve with crusty bread for a complete meal.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently on the stovetop with a splash of water, stirring, until warmed through.
Nutrition: Per serving (approx.): 280 kcal, 15 g protein, 9 g fat, 38 g carbohydrate.
FAQs:
Q: Is this dish still eaten in the region today?
A: Yes, remarkably, fakes (lentil soup finished with vinegar and olive oil) remains a beloved and recognisable dish in modern Greece, directly descended from Byzantine cooking.
Q: Why is vinegar used rather than lemon?
A: Citrus fruits were not yet common in the Byzantine Mediterranean diet, so vinegar served as the primary souring agent in cooking.
Please log in to leave a comment.