CRETAN RED LENTILS

LENTILS PART ONE: A SERIES OF EASY LENTIL DISHES

Late last fall, we had the pleasure of accompanying Cristiana Sadidigianis, Oracle Oil founder, to western Crete, Greece's largest island, to participate in the olive oil harvest for a limited edition Agoureleo, a bright and slightly bitter olive oil with notes of walnut. We also took some time to explore the Chania side of the island while we were there. More about that soon.

Agoureleo is the vibrant green olive oil resulting from the very first pressing of the Koroneiki variety of olives during early harvest, which for us meant early October.

As Cristiana wrote for the Oracle Oil Journal “Our adventures took us through Crete's rugged mountains, along scenic roads, and into deep gorges. We trekked invigorating hikes, visited beekeepers, dined in quaint local tavernas, lounged on serene beaches, and soaked in the sophisticated ambiance of Chania's harbor.”

Below is a recipe I originally shared via the Oracle Oil Journal last fall.

I have had lentils cooked many ways in many different countries, so when I saw these bubbling away in a large pot on the very busy stove at Dounias Taverna in Crete, I was intrigued. Served simply in a shallow painted bowl with a warm hunk of bread, a few olives, and a generous dousing of bright green olive oil, they were comforting, mellow, and deliscious. I have done my best to re-create a version of them below. They come together quickly, making them an easy weeknight dinner. Soon, I will be sharing two more easy, delicious lentil recipes; both are perfect for these cozy late winter days. In the meantime, I leave you with this dish from Crete.

CRETAN RED LENTILS

1 carrot peeled and chopped finely

4 cloves garlic smashed and chopped finely

1 shallot chopped finely

1 stalk celery chopped finely

3 tablespoons extra virgin olive oil plus more for finishing

2 tablespoons salted butter

1 tablespoon smashed coriander seed

A pinch of dried Greek oregano

2-3 fresh bay leaves crushed to release oils

1/4 teaspoon fennel pollen (optional) plus more for garnish

1 1/2 cup split red lentils, also called Mansoor Dal

1 quart of whole peeled tomatoes or 1 qt of tomato puree

1 quart of water

1 tablespoon Pine honey ( any floral honey will work as well)

1/2 cup thick Greek Yogurt or Labneh for serving

10-12 small green olives for garnish or 1/4 cup rinsed salted capers

Cracked black pepper and crunchy sea salt to taste

METHOD

In a large Dutch oven, warm the olive oil and garlic over medium-low heat

Add the chopped carrot, garlic, shallot, and celery to the olive oil and butter, and slowly cook the soffrito until soft, about ten minutes.

Turn the heat down and add the crushed coriander, oregano, bay leaf, and fennel pollen; cook for another 2-3 minutes.

Add the split red lentils and cook for another minute or two, stirring to coat them and slightly toast them.

Add the water and pureed tomatoes ( canned whole peeled tomatoes are fine as long as you use a stick blender to puree them)

Cook over medium heat at a bare simmer for about 30 minutes, stirring frequently.

Add more water if you feel the consistency is getting too thick.

When the lentils are one, stir in the Pine honey, taste for salt, and add if needed.

Cover and let the lentils rest while you prepare the olives or capers

If using olives, add a little extra virgin olive oil to a small pot and cook the olives over low heat until just warm, about a minute

If using capers, fry them off for a minute or so in a little olive oil.

Serve the lentils in large bowls with a spoonful of Greek yogurt. Top with warmed olives, fried capers, a little fresh onion, or green scallion. Dealer’s choice.

Finish it with a bit of cracked black pepper, a pinch of fennel pollen, and a generous glug of extra virgin olive oil. This is the perfect place to use that special bottle of Agoureleo.