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Lentil stew




Source of Recipe


Sichuan Cookery by Fuchsia Dunlop


List of Ingredients




300g (12 oz) green or brown lentils
1 decent-sized onion
3-4 cloves garlic
1 tsp fennel seeds
1 tsp aniseeds
1 tsp fenugreek seeds
1 tsp cumin seeds
60ml (2-3 fl oz) olive oil or lamb dripping
1 litre (1¾ pts) stock or water
1 tbsp honey
1 tbsp pekmez
1 good sprig of thyme
salt to taste


Recipe



If possible soak the lentils in cold water for a few hours, or simply give them a good rinse.
Peel and finely chop the onions; peel and slice the garlic; and roughly crush the whole spices using a pestle and mortar.
Fry the onions in the olive oil or lamb dripping until they are soft and yellow. Add the garlic and fry until you can smell its fragrance. Add the crushed spices and sizzle for a minute or so until you can smell their aromas too. Drain the lentils, add them to the pan and stir them around in the spicy oil for another minute or two.
Add the stock and bring to the boil. Stir in the honey and pekmez, and the thyme, and then reduce the heat and simmer for 1½ to 2 hours, until the lentils are tender. Towards the end of the cooking time, season with salt to taste.